Pepper Jack Chipotle Tomato Brisket Chili Tips, FAQ & printable recipe

Tips for success

For the best flavor, use high-quality fire-roasted tomatoes and chipotle peppers in adobo sauce. The adobo sauce adds a smoky, slightly sweet heat that balances the richness of the beef and cheese.

If you like extra heat, add a pinch of cayenne or a few dashes of hot sauce before serving. The chili is forgiving, so feel free to adjust the seasonings to taste.

The chili tastes even better the next day, as the flavors have time to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce. This chili also freezes well for up to 3 months—just thaw overnight in the fridge before reheating.

Variations

• Spicy Turkey Chili: Replace the brisket with 2 1/2 lb ground turkey. Brown the turkey in a skillet before adding to the slow cooker. Reduce the chipotle peppers to 1 tbsp to keep the heat in check. Cook on low for 6 hours, as ground turkey cooks faster than brisket.
• Smoky Vegetarian Chili: Omit the brisket and add an extra can of kidney beans and a can of black beans. Use 1 tbsp smoked paprika and 1 tsp liquid smoke to mimic the smoky flavor. Increase the cream cheese to 12 oz for extra creaminess. Cook on low for 4 hours.
• Chipotle Chicken Chili: Swap the brisket for 2 lb boneless, skinless chicken thighs. Cut into 1-inch pieces. Reduce the cook time to 6 hours on low. Shred the chicken in the pot. The internal temperature should reach 165°F (74°C).
• Extra Cheesy Chili: Add 1 cup shredded sharp cheddar cheese along with the pepper jack. Top the finished chili with crushed tortilla chips and a drizzle of sour cream. This makes an indulgent, crowd-pleasing version.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, until bubbly. Add a splash of beef broth or water to thin if necessary.

Leftover chili can be stored in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even more delicious the next day.

Reheat in a saucepan over medium heat, stirring occasionally, until hot. If the chili has thickened too much, add a few tablespoons of beef broth or water to thin it to the desired consistency.

This chili is perfect for meal prep. Assemble all the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed.

You can also fully cook the chili, let it cool, and refrigerate it for up to 4 days, or freeze it in portion-sized containers for up to 3 months.

Serving ideas

Serve the chili hot, ladled into deep bowls. A slice of honey cornbread is the classic accompaniment, perfect for soaking up the creamy sauce. You can also offer toppings like shredded cheese, diced red onion, sliced jalapeños, or a dollop of sour cream. For a low-carb option, serve the chili over cauliflower rice or with tortilla chips for scooping.

This chili is a complete meal on its own, but it also pairs well with a simple green salad dressed with lime vinaigrette. For a heartier spread, serve it with rice or baked potatoes. The creamy, spicy sauce is versatile—try it over nachos or as a filling for stuffed peppers. Leftovers can be used as a topping for hot dogs or as a base for chili mac.

Frequently asked questions

Recipe card

Pepper Jack Chipotle Tomato Brisket Chili

Prep 15 minCook 8 hTotal 8 h 15 minServes 8

Ingredients

• 2 1/2 lb beef brisket, cut into 1-inch cubes
• 2 cans (15 oz each) dark red kidney beans, drained and rinsed
• 1 can (28 oz) fire-roasted crushed tomatoes
• 2 tbsp chipotle peppers in adobo sauce, minced, plus 1 tbsp adobo sauce
• 1 medium yellow onion, diced
• 8 oz cream cheese, softened
• 2 cups shredded pepper jack cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Place the cubed brisket in the bottom of a 6-quart slow cooker. Scatter the drained kidney beans over the beef. Pour the fire-roasted crushed tomatoes over the top, then add the minced chipotle peppers with adobo sauce and the diced onion. Season with salt and black pepper. Do not stir.
2. Place the block of softened cream cheese in the center of the slow cooker. Sprinkle the shredded pepper jack cheese evenly over the top. Cover the slow cooker with the lid.
3. Set the slow cooker to low and cook for 8 hours, or until the brisket is fork-tender and easily shreds. Do not lift the lid during the first 6 hours to keep the heat steady. Let it rest for 3 minutes before slicing.
4. After 8 hours, check the internal temperature of the brisket with an instant-read thermometer. It should read at least 145°F (63°C). Then use two forks to shred the beef into bite-sized pieces right in the pot. Let it rest for 3 minutes before slicing.
5. Stir the chili thoroughly so the melted cream cheese and pepper jack are fully incorporated into the sauce. The chili should be thick, creamy, and rich. Let it rest for 5 minutes before serving.
6. Ladle the chili into bowls. Serve hot, optionally with a slice of honey cornbread on the side.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

38 g

Carbohydrates

24 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.