beef · dinner · slow cooker

Brisket Chili

The quest for the best chili continues in my household.

I’ve made chili only a handful of times in my life, each time something different. The last time I posted a chili recipe (a few years ago!) I made it with lentils and chicken. A time before, with pumpkin and turkey. I’ve made regular chilis before—you know, with ground beef and a ton of spice—but I tend to like the more unique versions.

Texas is known for it’s ‘Bowl of Red’ type chili. That version uses chunks of chuck roast (also labeled at the grocery store as stew meat) and turns up the heat level to ‘Yikes!’. Playing off of that variation, I decided I’d make a Tex-Mex style chili this go-around for Crocktober.

I found a sale cut of brisket at the grocery store and inspiration struck me like a lightning bolt in a rainstorm. Brisket chili! Everyone loves brisket…at least everyone I know loves it.

I always have different chili spices in my pantry, and never use just regular chili powder. If you can get your hands on it, I recommend buying a bottle of chipotle chili powder. It’s my favorite to use in chili and has a deep flavor. For this recipe, I used a mix of three: regular, chipotle, and ancho. To give my chili some more heat, I added a whole jalapeno, diced up—seeds, ribs and all! For a less spicy chili, either take the seeds out or leave out the jalapeno all together.

Unfortunately, the weather has warmed up here so my appetite for chili this week has waned. I’m still eating it (this recipe makes a ton), but adding some cool sour cream to tone it down so I don’t sweat to death eating it. I’m hoping for a cool down soon so I can snuggle into a big bowl to warm me up. I’m not sure there’s anything better than a bowl of steaming hot chili in the winter.

Enjoy!

Brisket Chili

  • Servings: 8-10
  • Difficulty: Easy
  • Print

A spicy chili with brisket and jalapenos, perfect for a crisp fall evening.

Ingredients

  • 1.5 – 2 lb. brisket (leave fat strip on)
  • 2 TBS. olive oil
  • 1 jalapeno, diced
  • 1 onion, diced
  • 3 cloves garlic, diced
  • 1 green bell pepper, diced
  • 2 TBS. cumin
  • 1 TBS. chili powder
  • 1/2 TBS. chipotle chili powder
  • 1/2 TBS. ancho chili powder
  • salt & pepper
  • 2 cups beef stock
  • 1 (14.5 oz) can diced tomatoes (undrained)

Directions

  1. Heat one tablespoon oil in a large skillet or cast iron skillet. Sear brisket on all sides until browned, about 2-3 minutes per side. Add brisket to slow cooker and season with salt and pepper. Add cumin & chili powders.
  2. Heat remaining tablespoon oil in same skillet you seared the beef in. Add onion, jalpaneo, garlic, and bell pepper. Cook, stirring constantly, for 4-5 minutes until slightly tender. Add veggies to crockpot and toss over beef with spices.
  3. Add tomatoes and stock to slow cooker. Cook on low for 7-8 hours. Remove brisket from slow cooker and cut off fat strip. Shred or cut beef into chunks. Return to slow cooker and mix with juices and veggies. Serve.

Step-By-Step Instructions

Heat one tablespoon oil in a large skillet or cast iron skillet. Sear brisket on all sides until browned, about 2-3 minutes per side.

Add brisket to slow cooker and season with salt and pepper. Add cumin & chili powders.

Heat remaining tablespoon oil in same skillet you seared the beef in. Add onion, jalpaneo, garlic, and bell pepper. Cook, stirring constantly, for 4-5 minutes until slightly tender.

Add veggies to crockpot and toss over beef with spices.

Add tomatoes and stock to slow cooker. Cook on low for 7-8 hours. Remove brisket from slow cooker and cut off fat strip. Shred or cut beef into chunks. Return to slow cooker and mix with juices and veggies. Serve.

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3 thoughts on “Brisket Chili

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