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5 from 1 vote

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
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


  • 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


  • 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.


Calories: 409kcal | Carbohydrates: 14g | Protein: 48g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 131mg | Sodium: 752mg | Potassium: 1108mg | Fiber: 3g | Sugar: 4g | Vitamin A: 80IU | Vitamin C: 3.7mg | Calcium: 37mg | Iron: 5.8mg