Slow cooker brisket chili is a hearty, bean-free chili made with pieces of beef brisket, tomatoes, vegetables, broth, and homemade chili seasonings. The low-and-slow cooking process transforms this tougher cut of beef into tender, flavorful bites while creating a rich chili base. Instructions to make Instant Pot Brisket Chili are also included.
Ingredients For Slow Cooker Brisket Chili
- Beef brisket: Cut the uncooked brisket into approximately 1-inch pieces. Trim away the thick exterior fat before cutting the meat, but leave some marbling for flavor and tenderness.
- Diced tomatoes: Add the tomatoes with their juices. They create the tomato base for the chili.
- Beef broth: Beef bone broth or low-sodium beef broth provides flavor and enough liquid to cook the brisket. Low-sodium broth allows you to control the salt.
- Onion: One small diced onion adds savory flavor to the chili.
- Bell pepper: One diced bell pepper adds color, flavor, and texture. Any color bell pepper may be used.
- Garlic: Fresh minced garlic complements the beef and chili seasonings.
- Chili powder: Chili powder provides the primary chili flavor. Use an American-style chili powder blend rather than ground cayenne pepper.
- Cumin: Cumin adds warm, earthy flavor.
- Paprika: Paprika adds color and mild pepper flavor. Smoked paprika may be used for a smokier chili.
- Dried oregano: Oregano adds a subtle herb flavor.
- Salt and black pepper: These basic seasonings enhance the beef, tomatoes, and spices.
- Oil: Oil is used to sear the brisket. Searing is recommended but optional for the slow cooker and included in the Instant Pot method.
How To Make Slow Cooker Brisket Chili
Slow Cooker
- Optional step: Heat the oil in a large skillet over medium-high heat. Working in batches, add the brisket pieces in a single layer. Cook for 2 to 3 minutes per side or until browned. Transfer the browned brisket to the slow cooker.
- Add the onion, garlic, bell pepper, diced tomatoes with their juices, beef broth, chili powder, cumin, paprika, oregano, salt, and black pepper to the slow cooker. Stir until well combined.
- Cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
- The chili is ready when the brisket is fork-tender. Stir well before serving and adjust the seasonings as needed.
Instant Pot
- Turn on the pressure cooker and select sauté. Once hot, add the oil.
- Working in batches, sear the brisket pieces for 2 to 3 minutes per side. Remove them and set them aside.
- Add the onion and bell pepper. Cook for 3 to 5 minutes. Add the garlic and cook for an additional minute.
- Turn off the pressure cooker. Pour in the beef broth and thoroughly deglaze the bottom of the pot.
- Return the brisket to the pot. Add the seasonings and stir until combined.
- Pour the diced tomatoes with their juices over the brisket. Do not stir.
- Close and seal the lid. Cook on HIGH pressure for 40 minutes.
- When the cooking time is complete, allow the pressure to release naturally for 15 minutes. Carefully release any remaining pressure.
- Open the lid and check that the brisket is fork-tender. Stir well before serving.
Why You Will Love This Recipe
- Tender pieces of brisket: Slow cooking transforms this tougher cut of meat into tender, flavorful bites.
- Beef-forward chili: This bean-free recipe lets the brisket remain the star.
- Homemade seasoning: Individual spices provide plenty of flavor without requiring a packaged chili mix.
- Naturally low-carb: The chili is made without beans, corn, sugar, or other high-carbohydrate additions.
- Paleo and Whole30 option: Use compatible broth, tomatoes, seasonings, oil, and toppings.
- Two cooking methods: Prepare the brisket chili in the slow cooker or Instant Pot.
- Adjustable heat: The base recipe is flavorful but mild enough to customize.
- Freezer friendly: Make a batch now and freeze individual portions for future meals.
FAQs & Tips
What is brisket chili?
Brisket chili replaces the ground beef commonly used in chili with pieces of beef brisket. Brisket contains connective tissue that requires a long cooking time to become tender. Cooking the brisket slowly in tomatoes, broth, vegetables, and chili spices gives the meat time to soften while allowing it to absorb the surrounding flavors. This particular brisket chili is bean-free, making it a thick, beef-forward recipe rather than a traditional ground beef and bean chili.
What Cut Of Brisket Should You Use?
Beef brisket is commonly divided into two sections: the flat and the point. The brisket flat is leaner and easier to cut into evenly sized pieces. It is a good option if you want the beef to retain a chunkier texture. The point contains more fat and connective tissue. It creates a richer chili, but the meat may break apart more as it cooks. Either cut will work. Trim away the thick exterior fat cap and any large, hard deposits of fat before cutting the brisket.
How Should You Cut The Brisket?
Cut the brisket against the grain into approximately 1-inch pieces. Keeping the pieces similar in size helps them cook evenly. The brisket will shrink as it cooks, so avoid cutting it into pieces that are too small. Small pieces may fall apart completely before the cooking time is finished.
Do You Have To Brown The Brisket First?
Browning the brisket is optional for the slow cooker, but I recommend it when you have time. Searing creates a browned exterior and adds another layer of flavor. Work in batches and arrange the brisket pieces in a single layer. If the skillet is overcrowded, the meat will release liquid and steam rather than brown. Searing is included in the Instant Pot method because you can brown the brisket directly in the pressure cooker.
Can You Make Brisket Chili Without Searing The Meat?
Yes. Add the raw brisket and remaining ingredients directly to the slow cooker. The chili will still be flavorful and the brisket will become tender. You may notice a little more fat on the surface because the meat was not seared first. If necessary, skim excess fat from the top of the finished chili before serving.
Is Brisket Chili Spicy?
This recipe is flavorful but not particularly spicy. Standard chili powder, cumin, paprika, and black pepper provide warmth without creating significant heat. For a spicier chili, add cayenne pepper, crushed red pepper flakes, diced jalapeño, chipotle peppers in adobo sauce, or diced tomatoes with green chiles. For a smoky flavor without much additional heat, use smoked paprika in place of regular paprika.
Can You Add Beans?
Yes. Add one or two drained and rinsed cans of black beans, pinto beans, or kidney beans. For the slow cooker, stir in canned beans during the final hour of cooking so they do not become overly soft. For the Instant Pot, stir in the drained beans after pressure cooking. Select sauté and cook for 5 to 10 minutes or until the beans are heated through. Adding beans means the chili will no longer be paleo, Whole30, or as low in carbohydrates.
Can You Use A Different Cut Of Beef?
Yes. Chuck roast is the best substitute because it also contains enough fat and connective tissue to become tender during a long cooking time. Beef stew meat may also be used, although packages of stew meat can contain pieces from different cuts that do not always cook at the same rate. Use the same amount and cooking instructions. The beef is finished when it can be easily pierced or pulled apart with a fork.
Can You Use Cooked Or Smoked Brisket?
Yes, but the cooking method should be adjusted because cooked brisket does not need several additional hours to become tender. For the slow cooker, prepare the chili base without the brisket. Cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours. Stir in chopped cooked brisket during the final 30 to 60 minutes. For the Instant Pot, pressure-cook the chili base for 5 minutes followed by a 10-minute natural release. Stir in the cooked brisket afterward and use the sauté function until it is heated through.
Can you use water instead of beef broth?
Yes, but beef broth provides more flavor. If using water, taste the finished chili and add additional salt or seasonings if needed.
Can you add tomato sauce?
Yes. For a more tomato-forward chili, add 8 ounces of tomato sauce. This will create more liquid, so the chili may need to cook uncovered briefly before serving.
Do you drain the diced tomatoes?
No. Add the tomatoes and all their juices to the chili.
Why is the brisket still tough?
Brisket becomes tender with sufficient cooking time. If it is still tough, it usually needs to cook longer. Continue slow cooking it in 30-minute increments on HIGH until it can be easily pierced with a fork. For the Instant Pot, close and reseal the lid. Cook for another 5 to 10 minutes at high pressure and allow a 10-minute natural release.
How To Thicken Brisket Chili
This bean-free chili should have a thick, stew-like consistency. If it is thinner than you prefer, remove the slow cooker lid and continue cooking on HIGH for 20 to 30 minutes. For the Instant Pot version, select sauté after pressure cooking and let the chili simmer uncovered. Stir frequently until it reaches your desired consistency. Keep in mind that the chili will also thicken naturally as it cools.
What If The Chili Is Too Thick?
Stir in additional low-sodium beef broth until the chili reaches your preferred consistency. Add the broth approximately ¼ cup at a time so the chili does not become too thin.
Brisket Chili Toppings
Serve the chili with your favorite toppings. Options include:
- Diced avocado
- Fresh cilantro
- Sliced green onions
- Diced red onion
- Fresh or pickled jalapeños
- Chopped chives
- Lime wedges
- Shredded cheese
- Sour cream
- Crushed tortilla chips
To keep the chili paleo or Whole30 compatible, choose toppings such as avocado, cilantro, green onions, jalapeños, lime, or other fresh herbs.
How To Serve Brisket Chili
Serve brisket chili hot with your preferred toppings. It is hearty enough to serve as a complete meal. The chili also pairs well with cornbread, dinner rolls, roasted vegetables, a simple salad, baked potatoes, cauliflower rice, or regular rice. For a low-carb meal, serve it with cauliflower rice, roasted broccoli, green beans, or a green salad.
Can You Make Brisket Chili Ahead Of Time?
Yes. Brisket chili is an excellent make-ahead meal. The flavors continue to develop as the chili rests, and chilling makes it easier to remove excess fat. Prepare the chili up to one day in advance. Refrigerate it in an airtight container. Once cold, remove any solidified fat from the surface before reheating.
Can You Freeze Brisket Chili?
Yes. Let the chili cool completely before transferring it to freezer-safe containers or resealable freezer bags. Freeze it for up to 3 months. Thaw the chili overnight in the refrigerator before reheating. Add any cheese, sour cream, avocado, or other toppings after reheating.
How do you store leftovers?
Store leftover slow cooker brisket chili in the refrigerator for up to 4 days.
What size slow cooker should you use?
I used a 6-quart slow cooker or Instant Pot.
Chili Recipes
PrintSlow Cooker Brisket Chili
Slow cooker brisket chili is a hearty, bean-free chili made with pieces of beef brisket, tomatoes, vegetables, broth, and homemade chili seasonings. The low-and-slow cooking process transforms this tougher cut of beef into tender, flavorful bites while creating a rich chili base. Instructions to make Instant Pot Brisket Chili are also included.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours
- Yield: 6 servings 1x
- Category: Dinner, Lunch
- Method: Pressure Cooking, Slow Cooking
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Keto, Low-Carb, Paleo, Whole30
Ingredients
- 1 1/2 pounds uncooked beef brisket, trimmed and cut into 1-inch pieces
- 15 ounces diced tomatoes with their juices
- 1/2 cup low-sodium beef broth for slow cooker (use 1 cup for Instant Pot)
- 1 small onion, diced
- 1 bell pepper, diced
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt, or more
- 1/4 teaspoon black pepper
- 1 tablespoon oil for searing
Instructions
Slow Cooker
- Optional step: Heat the oil in a large skillet over medium-high heat. Working in batches, add the brisket pieces in a single layer. Cook for 2 to 3 minutes per side or until browned. Transfer the browned brisket to the slow cooker.
- Add the onion, garlic, bell pepper, diced tomatoes with their juices, beef broth, chili powder, cumin, paprika, oregano, salt, and black pepper to the slow cooker. Stir until well combined.
- Cook on HIGH for 3 to 4 hours or LOW for 6 to 8 hours.
- The chili is ready when the brisket is fork-tender. Stir well before serving and adjust the seasonings as needed.
Instant Pot
- Turn on the pressure cooker and select sauté. Once hot, add the oil.
- Working in batches, sear the brisket pieces for 2 to 3 minutes per side. Remove them and set them aside.
- Add the onion and bell pepper. Cook for 3 to 5 minutes. Add the garlic and cook for an additional minute.
- Turn off the pressure cooker. Pour in the beef broth and thoroughly deglaze the bottom of the pot.
- Return the brisket to the pot. Add the seasonings and stir until combined.
- Pour the diced tomatoes with their juices over the brisket. Do not stir.
- Close and seal the lid. Cook on HIGH pressure for 40 minutes.
- When the cooking time is complete, allow the pressure to release naturally for 15 minutes. Carefully release any remaining pressure.
- Open the lid and check that the brisket is fork-tender. Stir well before serving.
Notes
If you do not sear the brisket beforehand using the slow cooker method, add it directly to the crockpot raw.
Nutrition
- Serving Size: 1 cup
- Calories: 292
- Sugar: 4.4 g
- Sodium: 2048.5 mg
- Fat: 20.1 g
- Saturated Fat: 5.8 g
- Carbohydrates: 9.8 g
- Fiber: 2.8 g
- Protein: 18.6 g
- Cholesterol: 61.3 mg
This post contains affiliate links, which means I receive money if you make a purchase using one of the links. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/.
