Brisket Chili

When the weather starts to get colder, soups, stews and chili become a staple!  This slow cooker chili is filled with hearty beans and beef brisket to fill you up and keep your belly happy and satisfied!

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours 20 minutes

Total Servings: 6


  • 3 lb beef brisket​ 
  • 1 tablespoon olive oil 
  • 2 tablespoons dried oregano 
  • 1 tablespoon​ paprika 
  • 1 tablespoon cumin 
  • 1/2 tablespoon cayenne pepper 
  • 1/2 tablespoon salt 
  • 1 teaspoon garlic powder 
  • 1 cup beer 
  • 1 14 oz can chili beans rinsed and drained 
  • 1 14 oz can black beans rinsed and drained 
  • 1 14 oz can beef broth 
  • 1 28 oz can crushed tomatoes 
  • Harissa (optional)


  1. Heat a large skillet over medium high heat. Add olive oil
  2. Season the brisket with the oregano, paprika, cumin, cayenne, salt and garlic powder. 
  3. Cut the brisket into equal bite-sized cubes and add the beef to the hot skillet. Brown the beef, working in batches if necessary and transfer the meat to a preheated slow cooker. 
  4. Top the beef with the beans, beer, broth, tomatoes and harissa if using. 
  5. Cook chili on low for 8 hours. 
  6. Serve with cheese and extra harissa if desired.