This simple Slow Cooker Beef Brisket Chili is packed with spices and an unexpected flavor booster: beer. Slow-cooked until the brisket is tender, it combines hearty chunks of beef with beans, peppers, tomatoes and bold seasonings for a cozy meal that’s perfect on a cold day.
If chili becomes a weekly ritual when the weather turns cool, it’s nice to have a few variations to keep things interesting. This brisket version adds depth by incorporating beer into the slow cooker—resulting in a rich, savory chili that’s excellent with all the classic toppings.
This recipe leans on pantry staples and simple prep: trimmed brisket cut into chunks, canned beans and tomatoes, bell peppers, onion, garlic and a can of beer. The beer enhances the flavors and balances the spices; if you prefer not to use alcohol, substitute beef broth or a nonalcoholic beer.
Why You Will Love This Slow Cooker Brisket Chili:
- Easy slow-cooker method: just assemble and let it cook. Minimal hands-on time for maximum flavor.
- Pantry-friendly ingredients: uses common canned goods and spices you likely already have.
- Better the next day: leftovers develop deeper flavor, so make a big batch and enjoy it over several meals.
- Freezer-friendly: freezes well for quick future meals or to share with friends or family.
How to choose brisket:
Brisket has two main parts: the flat and the point. The flat is leaner and thinner and is recommended for this chili when you want nice chunks of meat. The point is fattier and richer; it works well for shredding but isn’t my preferred choice here. For this recipe pick a 3–4 lb flat cut if possible. Ask your butcher to trim it if you prefer, or trim excess fat at home.
Ingredients and substitutions:
- Beef brisket: 3–4 lb trimmed flat cut, cut into 1–1½ inch pieces. If brisket isn’t available, chuck roast can be used (it will shred more).
- Kidney beans: 2 cans (15.5 oz) rinsed and drained. Pinto or black beans work fine as alternatives.
- Bell peppers: 2 green and 1 red, diced (use all red or a mix to taste).
- Onion: 1 onion, diced (red, yellow or white).
- Beer: 12 oz (an IPA works well for its hoppy balance; a stout is another option). Substitute beef broth or nonalcoholic beer if preferred.
- Tomatoes: 2 cans diced (14.5 oz) drained, 1 can tomato sauce (15 oz), and 1 can tomato paste (6 oz) for thickening.
- Garlic: 3–4 cloves, minced.
- Spices: chili powder (2 T), ground cumin (1 T), paprika or smoked paprika (2 tsp), crushed red pepper (½ tsp), cracked black pepper (½ tsp) and sea salt (½ tsp). Add oregano or cayenne to taste.
- Hot sauce: optional for extra heat (about 1 tsp).
- Optional additions: Worcestershire sauce, chopped bacon or extra tomato paste for a thicker, richer chili.
Step-by-step instructions:
Assembly is straightforward—no complicated steps:
- Place the seasoned brisket pieces in the slow cooker.
- Pour the beer over the meat and let it settle for a few minutes.
- Top with the diced peppers and onion.
- Add rinsed beans, drained diced tomatoes, tomato sauce, garlic and spices. Gently stir to combine the seasonings, leaving the meat mostly on the bottom.
- Cover and cook on low for about 8 hours (or on high for 5–6 hours), until the meat is very tender.
- About 10–30 minutes before serving, stir in tomato paste to thicken the chili to your liking. Add more paste if you prefer a thicker, less brothy chili.
- Serve with toppings such as shredded cheddar, sour cream, crushed tortilla chips or Fritos, diced jalapeños and chopped olives.
Recipe tips
- Sear the beef first (optional): Browning the brisket pieces in a hot skillet with a little oil adds flavor and texture. Work in batches, then transfer to the slow cooker.
- Use a whole brisket for shredding: If you prefer shredded meat and want to skip early chopping, cook the brisket whole and shred it before serving.
- Adjust thickness: Beer can thin the chili slightly. Add extra tomato paste to reach your preferred consistency or reduce tomato sauce if you want a thicker result.
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat on the stove, in the slow cooker on warm, or in the microwave. To freeze, cool completely and transfer to freezer-safe containers; freeze up to 3 months. Thaw overnight in the refrigerator for best results.
Other Soup and Chili Recipes:
- Tomato Tortellini Soup
- One Pot Chili Mac and Cheese
- Instant Pot Chicken Tortilla Soup
- Easy Rotisserie Chicken Noodle Soup
- Simple Turkey Chili
- Slow Cooker Creamy Chicken and Wild Rice Soup
Slow Cooker Beer Brisket Chili
Ingredients
- 3–4 lb beef brisket (trimmed and cut into 1–1½ inch pieces)
- 2 cans kidney beans (15.5 oz), rinsed and drained
- 2 green bell peppers, diced
- 1 red bell pepper, diced
- 1 onion, diced
- 1 12 oz can IPA beer (or broth/nonalcoholic beer)
- 2 cans diced tomatoes (14.5 oz), drained
- 1 can tomato sauce (15 oz)
- 1 can tomato paste (6 oz)
- 3–4 garlic cloves, minced
- 2 T chili powder
- 1 T ground cumin
- 2 tsp paprika or smoked paprika
- ½ tsp crushed red pepper
- ½ tsp cracked black pepper
- ½ tsp sea salt
- Hot sauce, optional (about 1 tsp)
Instructions
- Trim and cut the brisket and chop the vegetables.
- Place brisket pieces in the slow cooker, season with salt and pepper, then pour the beer over the meat. Let it sit a few minutes.
- Add the peppers and onion on top of the meat.
- Add rinsed beans, diced tomatoes, tomato sauce, garlic and spices. Gently stir to distribute seasonings.
- Cover and cook on low for about 8 hours (or on high for 5–6 hours) until the meat is very tender.
- About 10–30 minutes before serving, stir in tomato paste to thicken to your preference.
- Serve with desired toppings. Store leftovers in the refrigerator for 3–4 days or freeze for up to 3 months.
Notes
- Searing the beef first adds extra flavor but is optional.
- Cook the brisket whole if you prefer a shredded texture—shred before serving.
- Add extra tomato paste to thicken the chili if needed.
Nutrition
Calories: 460 kcal; Carbohydrates: 38 g; Protein: 47 g; Fat: 14 g; Saturated Fat: 5 g; Cholesterol: 105 mg; Sodium: 489 mg; Fiber: 12 g. (Nutrition is an estimate.)