Name: Slow Cooker Brisket Chili
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6
Cuisine: American
Ingredients: 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

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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 plenty of optional toppings go with it - including avocado or guacamole - which are my favorites!

Two bowls with slow cooker brisket chili with cilantro and avocado on top.

Why You'll Love This Slow Cooker Brisket Chili

This brisket chili is like a warm hug. It's rich, well-spiced, and very flavorful.

Making it in a slow cooker means you can get it going in the morning and enjoy a wonderful dinner. Cooking it for 6 to 8 hours makes the brisket incredibly tender.

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.

Slow cooker brisket chili with cilantro and avocado on top.

In case you are in the market for a new slow cooker, I use and really recommend an All-Clad Slow Cooker. Mine is 4-quart, but they make them larger as well!

More Chili Recipes

I really hope you enjoy this slow cooker brisket chili recipe!

Yield: 6 servings

Slow Cooker Brisket Chili

This slow cooker brisket chili recipe is full of tender meat and wonderful spices!

Prep Time 15 minutes

Cook Time 8 hours

Total Time 8 hours 15 minutes

Ingredients

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

Instructions

Using a large knife, score both sides of the brisket in a crosshatch pattern.
Combine the cinnamon, paprika, oregano, salt and pepper in a small bowl. Rub the spice mixture into the brisket, making sure to get it in the scored pits.
Heat a large frying pan over high heat and melt the butter in it.
When the pan is very hot, add the brisket and cook each side for 1 to 2 minutes, or until browned and slightly charred.
Add the brisket to the slow cooker and top with all the remaining ingredients.
Stir to combine ingredients and set the slow cooker for 6 to 8 hours on low or 3 to 4 hours on high.
Once cooked, remove the brisket from the slow cooker and using two forks, pull the beef apart.
Remove the bay leaves.
Return the meat to the slow cooker and stir to combine.
Top with optional ingredients and serve, or keep in a refrigerator for up to 3 days.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 620Total Fat: 38gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 170mgSodium: 653mgCarbohydrates: 24gFiber: 8gSugar: 11gProtein: 48g