Brisket, Beer and Bean Chili

8 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Brisket Beer and Bean Chili is a hearty, thick, and flavorful Texas-style red chili made with leftover brisket, bacon, canned beans, and your favorite beer!

Turn your leftover Brisket into a delicious and hearty Beef Chili with a handful of pantry ingredients and this easy Dinner Recipe!

Brisket, Beer and Bean Chili in pot


The best thing about “Round Two” recipes like this Brisket Beer and Bean Chili is that you start with leftovers, add whatever is in your pantry and refrigerator, and heat it all together for dinner in no time. Stock up on beans and veggies throughout the year when grocery stores do canned good lot sales so you always have what you need to turn leftovers into a hearty, mouthwatering meal.

Brisket Beer and Bean Chili is an easy to make one-pot dinner that’s family friendly. Garnish with your favorite chili toppings like cheddar cheese, sour cream, and green onions. Don’t forget a side of Cornbread to soak up all that delicious red chili sauce. Use your leftovers one more time by using this tasty Tex-Mex Brisket Beer Chili as an Enchilada or Beef Burrito filling!

This mild Brisket Beer and Bean Chili is perfect for game day, potlucks, or anytime you need to feed a crowd! It’s ready in just over an hour for quick weeknight dinner or you can cook it low and slow in a crockpot for Sunday dinner. If you don’t have leftover brisket, you can use fresh brisket with our instructions below, or swap out brisket for other leftovers. This chili would be delicious with Pot Roast!


How to Make Brisket Beer and Bean Chili with Fresh Brisket

If you have extra time, you can make this Brisket Beer and Bean Chili with fresh beef brisket.

  • Cube the brisket and season with salt and pepper before adding to the sautéed onion and jalapeño mixture.
  • Sear the brisket on all sides and add the remaining ingredients.
  • Bring to a boil and cover with lid.
  • Bake in the oven at 350 degrees for 2-3 hours, until meat is fork tender.

Brisket, Beer and Bean Chili ingredients in pot


  • Meat: Instead of brisket, you can make this chili with 2 pounds ground beef (or ground turkey), browned with the onion mixture. You could also make this with leftover Roast Turkey during the holidays.
  • Beer: The best beer to use is a dark beer like a stout or a lager. Avoid hoppy IPAs or fruity beers because those flavors will come through in your chili. Add a ¼ cup coffee for to add a deeper flavor.
  • Spicy: Use different peppers to adjust the spicy level. Serrano peppers or ground cayenne pepper will add more heat, poblano peppers are a milder pepper than jalapeños. You can also leave the jalapeño peppers out for super mild chili recipe.
  • Smoky: For smoky pepper flavor add smoked paprika or chipotles in adobo sauce. You can char the jalapeño (or poblano peppers) under a broiler or over a flame too. Use up to ½ teaspoon liquid smoke, but add sparingly because it can easily overpower a dish!
  • Red Chili: To make an easy Texas-Style Brisket Chili, use 1-2 cups Enchilada Sauce instead of the tomato sauce. You can also rehydrate and puree dried ancho peppers and guajillo chiles and add the paste to the chili instead of ketchup.

Brisket, Beer and Bean Chili in pot

Slow Cooker Brisket Beer and Bean Chili

  • If using fresh brisket, season and brown cubed brisket on all sides.
  • In a large skillet, sauté onions and jalapeño until onions are translucent.
  • Add onion mixture and remaining ingredients to the slow cooker.
  • Stir and cover slow cooker with lid.
  • For cooked brisket: Cook on low for 3-4 hours or on high for 2-3 hours.
  • For fresh brisket: Cook on low for 6-8 hours or 3-4 hours on high.



  • Serve: Brisket Beer and Bean Chili can be kept at room temperature for up to 2 hours, or keep it on warm in a slow cooker for up to 4 hours.
  • Store: Cool and store Brisket Beer and Bean Chili in an airtight container in the refrigerator up to 3 days. Keep in mind the longer you kept the leftover brisket before using in this recipe, the less time your leftover chili will be good for.
  • Freeze: Place Brisket Beer and Bean Chili in a sealed container and freeze up to 3 months. Thaw the chili overnight in the refrigerator before reheating on the stovetop or in a slow cooker on low heat.

Brisket, Beer and Bean Chili in bowl

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Brisket Beer and Bean Chili

Brisket Beer and Bean Chili is a hearty, thick, and flavorful Texas-style red chili made with leftover brisket, bacon, canned beans, and your favorite beer!
Yield 8 servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 2 tablespoons vegetable oil
  • 1 red onion , diced
  • 1 jalapeno , minced
  • 15 ounces kidney beans , drained and rinsed
  • 30 ounces pinto beans , drained and rinsed
  • 3 cups brisket , cooked and chopped
  • 4 slices bacon , cooked and chopped
  • 12 ounces beer
  • 8 ounces tomato sauce
  • 2 tablespoons ketchup
  • 3 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon Worcestershire sauce


  • Add oil to a large cast iron skillet on medium high heat.
  • Add red onion and jalapeño and cook for 4-5 minutes until translucent, stirring occasionally.
  • Add in kidney beans, pinto beans, brisket, bacon, beer, tomato sauce, ketchup, chili powder, cumin and Worcestershire sauce.
  • Stir well and bring to a boil, then reduce to medium heat (stirring occasionally) and cook for 1 hour until thickened.


Calories: 481kcal | Carbohydrates: 48g | Protein: 35g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 62mg | Sodium: 401mg | Potassium: 1218mg | Fiber: 15g | Sugar: 4g | Vitamin A: 1060IU | Vitamin C: 7mg | Calcium: 96mg | Iron: 7mg

Brisket Beer and Bean Chili collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. Hi Ruth! I like to use Guinness but any dark beer, usually a stout or lager of your liking should work. Enjoy?

  1. So I have noticed that there is bacon in the recipe but there are no instructions what to do with it I’ve also noticed that the tomato sauce in the recipe pic’s are diced tomatoes not just tomato sauce

    1. You’ll want to add the bacon in with step 3. You can used stewed, diced or sauce for this recipe. Whatever you prefer.

    1. Thanks for catching that it was missing from the instructions. You’ll want to add it in with the brisket (step 3). Enjoy!

  2. How did you cook the brisket for this recipe?

    I have my favorite brisket recipe but it’s probably not right for use as the meat in this chili.

    1. The meat in this chili is brisket. 🙂 I give instructions in the post above if you’d like to cook the brisket with everything but I’m sure your recipe would work too. Enjoy!