Pepper Jack Chipotle Tomato Brisket Chili

This is the chili that cooks itself. Cubed beef brisket, kidney beans, fire-roasted tomatoes, chipotle peppers, cream cheese, and pepper jack cheese go into the slow cooker in layers.

Set the timer and walk away. Hours later, you come back to a pot of rich, smoky, creamy chili with tender beef and a velvety, spicy cheese sauce. It's the ultimate set-and-forget dinner for busy nights.

This slow cooker chili takes a classic comfort food and gives it a smoky, creamy twist. Beef brisket is cut into cubes and cooked low and slow until it's fall-apart tender.

Fire-roasted tomatoes and chipotle peppers add deep, charred flavor, while cream cheese and pepper jack cheese melt into the sauce for a luscious, slightly spicy finish. The method is simple: layer the ingredients, cover, and let the slow cooker do the work. No browning, no stirring, no fuss. Just dump it in and forget it.

Ingredients

Why this recipe works

The slow cooker is the ideal tool for brisket. The long, gentle heat breaks down the connective tissue in the meat, turning it from tough and chewy to melt-in-your-mouth tender. Cooking on low for 8 hours allows the collagen to convert to gelatin, which enriches the sauce and gives the chili a luxurious body that you simply can't get from quick cooking.

Layering the ingredients without stirring is intentional. The tomatoes and chipotle peppers sit on top of the beef, creating a flavorful braising liquid as they cook.

The cream cheese and pepper jack melt slowly, forming a creamy swirl that blends into the sauce only at the end. This technique prevents the cheese from breaking and keeps the chili silky smooth.

Notes and substitutions

Beef brisket is the star here, but chuck roast or round steak also work well. Cut the meat into even 1-inch cubes so it cooks evenly.

Fire-roasted crushed tomatoes add a subtle smoky sweetness; if you can't find them, use regular crushed tomatoes and add a pinch of smoked paprika. Chipotle peppers in adobo bring heat and depth—adjust the amount to your tolerance.

Cream cheese and pepper jack are both essential. The cream cheese adds tang and creaminess, while the pepper jack provides a melty, spicy kick. Use full-fat versions for the best texture. If you prefer a milder chili, use Monterey Jack instead of pepper jack. Serve with cornbread or tortilla chips for scooping up every last bit.

• beef brisket: chuck roast or round steak, cut into cubes
• fire-roasted crushed tomatoes: regular crushed tomatoes plus 1/2 tsp smoked paprika
• pepper jack cheese: Monterey Jack with 1/4 tsp cayenne
• chipotle peppers in adobo: 1 tbsp smoked paprika plus 1/2 tsp cayenne

Equipment

• 6-quart slow cooker
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Can opener
• Mixing spoon