Slow Cooker Brisket Chili
This slow cooker brisket chili recipe is full of wonderful spices! It's also easy to make and perfect for those days when you just want to come home to a warm bowl of food. It's great on its own, but there are plenty of optional toppings that go with it - including avocado or guacamole - which are my favorites!
I found some beautiful peppers at the farmer's market that I had to use in this recipe. They're from Henry's Farm in Congerville, IL. I absolutely love their regular booth at the Evanston Farmer's Market - they had wild arugula (the flavor!!!) as well, which I served with this chili (see photo above).
I usually use a mix of colorful bell peppers, but this chili is also great with other sweet peppers as well. Just make sure you use larger ones or several small ones - you want at least three cups of diced peppers.
So, many of you know that I used to eat mostly vegetarian food and have been more strict about it at certain points in my life. I prefer eating less meat for a few reasons - the majority of factory farming practices are horrifyingly cruel to animals and the meat industry is a huge contributor to greenhouse gases.
When we moved back to the US last summer, I decided that I wanted to find a butcher that could tell me where my meat was coming from and how it was raised. Luckily for me, Evanston has an amazing butcher (Homestead Meats). They are upfront about the farms they get their meat, poultry, and eggs from. All their animals are pasture raised and in cruelty-free environments. The best part about knowing your butcher is, they'll give you great recommendations about what to try. Sometimes they have unusual cuts of meat or sausages with unique flavors - they encourage me to try new things.
If you're like me and want to understand where your food comes from and how you can be part of an ethical, sustainable food chain, I'd really recommend checking out your local butcher.
I've been making a version of this brisket chili for years after I saw it on a Jaime Oliver tv show about food to take camping. A few weeks ago, I decided to try making it in the slow cooker and I found the flavors to be just as good, perhaps even better, than the stovetop version.
I really hope you enjoy this slow cooker brisket chili recipe!
- 2 pounds brisket
- 2 tablespoons cinnamon
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 2 tablespoons butter
- 2 bay leaves
- 4 red or orange bell peppers, diced
- 1 large red onion, diced
- 2 jalapeños, seeded and finely diced
- 2 (14.5 ounces) cans diced tomatoes
- 400 milliliters beef stock
- optional: cilantro, avocado, guacamole
Nutrition Information per serving
This recipe was inspired by Jaime Oliver's brisket chili recipe.