SLOW COOKER FIRE ROASTED BRISKET CHILI

 

SLOW COOKER FIRE ROASTED BRISKET CHILI

This slow cooker brisket chili is one of our favorites! Made with fire roasted tomatoes and pinto beans, it's so comforting, hearty and delicious.
Prep Time: 8 hours
Cook Time: 6 hours
Total Time: 14 hours
Servings: 6

Ingredients 

BRISKET

  • 2 pounds beef brisket
  • 1 tablespoon brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • ½ cup chicken stock or your favorite beer

CHILI

  • 1 sweet onion diced
  • 2 bell peppers diced
  • 4 garlic cloves minced
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • 2 14 ounce can fire roasted tomatoes
  • 2 15-ounce can pinto beans, drained and rinsed
  • 1 14 ounce can crushed tomatoes
  • 1 cup chicken stock or your favorite beer

TOPPINGS

  • sour cream
  • grated cheddar cheese
  • jalapeno peppers
  • chives or scallions

Instructions

  • Prepare the brisket the night before, as it takes about 8 hours to slow cook.
  • Stir together the salt, pepper, brown sugar, paprika and garlic powder. Sprinkle or rub all over the brisket. Heat the olive oil in a dutch oven (or your slow cooker, if it does it) over medium-high heat. Add the brisket and sear it on both sides until golden, about 2 minutes per side.
  • Place the brisket in the slow cooker with ½ cup of stock or beer. Cook on low for 8 hours.
  • After 8 hours, you can shred or chop the brisket. At this point, you can add ALL the other ingredients to the slow cooker. Since I have a slow cooker that also sautes in the crock, I remove the brisket first, then I saute the peppers, onions and garlic until soft.
  • Stir in all of the spices, tomatoes, beans and stock or beer. Add your brisket back in (if you removed it). Cover the slow cooker and cook on high for 2 to 4 hours, or low for 6 to 8 hours.
  • Serve with sour cream, grated cheddar, chives and scallions. Leftovers freeze well for about 6 months!
Tried this recipe?Let us know how it was!

1 Response

  1. montie says:

    5 stars
    1st of all ,I have to tell you I found your book( The Pretty Dish) in an Incredible store “Seed to Stem” in Worcester Ma. ….check it out!
    I am going to make this tomorrow! Again another great recipe by you!
    Thank you

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