Slow Cooker Brisket Chilli

Slow cooked brisket beef, tender and falling to shreds, mixed with yellow chillies, amarillo chilli sauce and taco beans to create slow cooker brisket chilli with delicious flavours reminiscent of South America!

This is just what you need if you are looking for a warming dish for autumn and winter.

Chilli with brisket

This brisket chilli is midly spiced with a lovely mellow flavour and great for serving with rice and veggies or in wraps with shredded cheese!

We love brisket of beef especially slow cooked as it becomes just so tender when cooked slowly. Brisket is a great joint for long slow cooking as it helps that tough piece of meat tenderise beautifully.

Chilli con carne (or chili if you are in the USA) made from shredded brisket instead of minced beef (also known as ground beef in the USA) is a great way to change up that family favourite dish which is often on the weekly meal plan.

My version of brisket chilli is less saucy than a beef mince version but still with loads of flavour.

Yellow chillis

Amarillo (meaning yellow in Spanish) chillies are hot but in this recipe I use jarred pickled yellow chillies which are much milder due to the pickling. You can use fresh yellow chillies or the usual red chillies if you want a hotter chilli.

The yellow chilli sauce is hot though, check the heat and adjust the amount as needed to suit your tastes.

Ingredients

Grab what you will need from the store, this recipe is so simple! Get the quantities from the recipe card at the bottom of the post.

• beef brisket – this cut of beef is ideal for slow cooking, the long cooking time tenderises the meat really well.
• beef stock cube or stockpot – as you prefer, to add a rich beef flavour.
• amarillo chilli sauce (I use Encona) – a little of this yellow chilli sauce enhances the flavour of this dish.
• mild pickled yellow chillies – these add a touch of colour and that pickle flavour.
• a can of taco beans in spicy tomato sauce – using beans in this brisket chilli makes the meat go further, the spicy sauce adds to the dish.
• tomato puree – this thick tomato sauce thickens the sauce as well as adding the tomato flavour.

How to make slow cooker brisket chilli

Brown the brisket on all sides before placing in the slow cooker.

Cook on low all day.

Once tender, shred the meat then continue to cook with the yellow chillis and beans.

Ready to serve, the brisket has mingled with the chilli and taco beans flavours, and the final dish is full of flavour! Serve it with rice and sour cream. Leftovers are excellent on a baked potato, in tacos or topping a pizza!

More to try

If you are now in the mood to try more flavourful slow cooked dishes, why not try these:

• Slow Cooker Chilli Con Carne
• Slow Cooker Pulled Beef with Harissa
• Slow Cooker Chilli Lime Chicken

Pin my slow cooker brisket chilli recipe for later!

Recipe

Slow Cooker Brisket Chilli

Make your chilli with a brisket joint instead of minced beef and with yellow chillis and taco beans and ring in the changes

5 from 1 vote

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Course: Main Course

Cuisine: Slow Cooker

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Servings: 4 people

Calories: 409kcal

Author: Lucy Allen | BakingQueen74

Ingredients

• 850 g beef brisket
• 1 rich beef stockpot (or stock cube)
• 200 ml hot water from the kettle
• 3-4 capfuls amarillo chilli sauce I used Encona
• 2 tbsp mild pickled yellow chillies sold in a jar
• 300 g taco beans in spicy tomato sauce
• 4 tbsp tomato purée

UK Measurements - US Measurements

Equipment

large oval slow cooker

Instructions 

• First, sear the brisket on all sides in a hot pan, then place it in your slow cooker. Add the beef stockpot and hot water and cook on high for 4-5 hours, until tender.
• After the 4-5 hours, remove the brisket from the slow cooker and place it on a large plate. Shred the meat using two forks.
• Remove half of the beef stock from the slow cooker and place the shredded brisket back in.
• Add the Amarillo chilli sauce, the yellow chillies, the taco beans in spicy tomato sauce and the tomato purée. Combine and cook on high for 1 hour
• Serve garnished with fresh herbs, with boiled rice and flatbreads.

Did you try and love this recipe?Then please leave a review and rating in the comments at the bottom of the post. If you post your creation on Instagram, tag me @bakingqueen74 or use hashtag #bakingqueen74!