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!
BRISKET BEER AND BEAN CHILI
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!
MORE MOUTHWATERING CHILI RECIPES
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.
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VARIATIONS ON BRISKET BEER AND BEAN CHILI
- 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.
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.
WHAT TO SERVE WITH BRISKET BEER AND BEAN CHILI
HOW TO STORE BRISKET BEER AND BEAN CHILI
- 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.
- 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.