The Best Brisket Chili (Stovetop, Slow Cooker + Instant Pot)
Tender smoked brisket, loads of aromatic onions and garlic, black beans – yes, beans! – and the perfect combination of savory and sweet spices. Texans know brisket chili – trust us on this one!
As an Amazon Associate, I earn from qualifying purchases.
Ingredients
- 1 tablespoon grapeseed canola or avocado oil
- 2 large onions diced
- 1 large bell pepper diced
- 6-8 garlic cloves minced
- 1-2 Jalapenos diced (optional)
- 15- ounce can black beans rinsed and drained
- 28 ounces fire-roasted diced tomatoes
- 16 ounces tomato sauce
- 12 ounces beef broth or your favorite lager
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 2 Bay leaves
- 2 pounds leftover smoked beef brisket shredded or chopped
Instructions
- STOVETOP
- Heat a large soup pot over medium heat and add the oil. Saute the diced onion and bell pepper until they begin to soften and turn translucent, about 6 minutes. Add the jalapeno (optional) and minced garlic cloves and saute until fragrant, about a minute. Add the chili powder, cumin and cinnamon and mix well until the spices are fragrant and have coated the vegetables.
- Add the black beans, brisket, diced tomatoes, tomato sauce, bay leaves and beer or broth. Gently stir to combine the ingredients and increase the heat to medium high. Bring to a simmer, reduce the heat to low and partially cover.
- Allow the brisket chili to simmer on low heat for 35 to 40 minutes. Taste and adjust the seasonings to taste. Add salt at your discretion.
- *See Recipe Notes for Slow Cook and Instant Pot Instructions
Notes
SLOW COOKER
Add all ingredients to the slow cooker and cook on high for 4 hours or on low for 6 hours. Taste and adjust the seasonings to your preferences. Garnish and serve. Remember to thaw any frozen meats – even cooked meat – before adding it to the slow cooker.
INSTANT POT
Use the sauté feature on your Instant Pot and bring it to temperature. Add the oil and sauté the onions and bell peppers until softened. Add the garlic and jalapenos and sauté until fragrant, about a minute. Add the spices and cover the vegetables. Turn off the sauté feature.
Add the remaining ingredients and gently stir. Secure the lid on the pressure cooker. Cook on high for 6 minutes and then perform a natural pressure release. Give the brisket chili a good stir and adjust the seasonings to your preferences. Garnish and serve.
If the smoked brisket chili is too thin, simmer it uncovered using the sauté function for 5-7 minutes and check again.
Love this recipe?Please leave a 5-STAR rating! It helps more families find our kitchen.
