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Beef Brisket Chili

Although my cooking failures are few, I’ve never had much success with cooking a brisket. I’m not sure why, but I’ve failed at least 3 times on Big Green Egg versions. Recently, I came across a crockpot version for cooking brisket. Finally, I can report success. It was delicious. I served it alongside mashed potatoes and gravy for Sunday lunch. I had so much left-over brisket, I decided to make a pot of Beef Brisket Chili. Not to brag, but Lou said it was the best chili she has ever had. I think your Friday friends will enjoy it too.

Don't feel married to the brisket. Any leftover meat will work great. Paula used leftover Prime Rib from Christmas and she said it work great.

Beef Brisket Chili



Brisket, about 3 pounds

1 onion, sliced

4 cloves garlic, minced

1 bottle Chili Sauce

Salt and Pepper


2 Jalapenos, split and deseeded

2 green chili peppers, split and deseeded

2 large onions, peeled and cut in half

6 cloves garlic

28 ounce can crushed tomatoes

28 ounce can diced tomatoes

1 6-ounce can tomato paste

6 cups beef broth

4 tablespoons chili powder

1 tablespoon cumin

1 tablespoon paprika

2 cans kidney beans, drained and rinsed

Salt and pepper to taste


Cook the brisket in the crockpot the night before you plan to serve your chili. Coat both sides of the brisket with salt, pepper and garlic. Place the brisket fat side down into the crockpot. Cover with onion and the chili sauce. Cook overnight for about 8 hours on the low setting. The next morning, remove the brisket from the pot to cool. After removing most of the fat, put the brisket in the refrigerator for easy slicing. Cut brisket across the grain into roughly chopped bite size pieces. Set aside.

Preheat oven to 400 degrees. Bake the peppers, onions, and garlic on a baking sheet until tender and browned a bit, about 20 minutes. Remove from oven, cool, and then chop. In a large Dutch oven, add all of the chili ingredients. Bring to a simmer and cook about an hour. Adjust seasonings before adding in the brisket. Bring the chili back to a simmer for a bit. Add more broth or water if it's too thick.

FNPP Beef Brisket Chili
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