This Slow Cooker Birria Chili is thick, hearty, and packed with tender birria beef, beans, corn, tomatoes, and warm spices. Everything cooks together in one crockpot, so after a little chopping and stirring, you can leave it alone until dinner.
Servings: 8
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Slow Cooker Setting: LOW
Why I Love This Recipe
- It is a great way to use cooked birria.
- The crockpot does most of the work.
- Birria broth gives regular chili much deeper flavor.
- Beans and corn make the chili extra hearty.
- Beer adds another layer of flavor.
- You can easily make the chili thicker by using less beer.
- It makes a big batch that reheats well.
What You’ll Need
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 1/2 tablespoons minced garlic
- 2 pounds cooked birria beef, shredded, with its broth and juices
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 1/2 tablespoons smoked paprika
- 1/2 tablespoon dried oregano
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can corn, drained and rinsed
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce
- 1 (4-ounce) can diced green chiles
- 24 ounces beer
- Nonstick cooking spray
Slow Cooker Birria Chili Recipe and Instructions
Step 1: Prep the Crockpot
Lightly coat the inside of a 6-quart black oval crockpot with nonstick cooking spray. You can also use a slow cooker liner instead.
Keep the crockpot straight and centered on a heat-safe work surface.
Step 2: Chop the Vegetables
Dice 1 medium onion and 1 red bell pepper into small, even pieces. Add both to the prepared crockpot.
Small pieces work best because they soften during the six-hour cook without leaving large chunks.
Step 3: Add the Birria and Beer
Measure 2 pounds cooked shredded birria beef, keeping its cooking broth and juices with the meat.
Slowly pour 24 ounces beer into the crockpot with the diced onion and red bell pepper. Pour slowly because the beer may foam.
For a much thicker chili, use 12 ounces beer instead of 24 ounces.
Set the measured birria aside for now. It will go into the crockpot after the canned ingredients.
Step 4: Rinse the Beans and Corn
Drain one 15-ounce can black beans, one 15-ounce can kidney beans, and one 15-ounce can corn in a strainer.
Rinse them well with cool water and let the extra water drain away.
Add the rinsed black beans, kidney beans, and corn to the crockpot.
Step 5: Add the Tomatoes and Green Chiles
Add one 15-ounce can diced tomatoes, one 15-ounce can tomato sauce, and one 4-ounce can diced green chiles to the crockpot.
Do not drain these ingredients. Their liquid becomes part of the chili sauce.
Step 6: Add the Birria
Add the reserved 2 pounds cooked shredded birria beef with its cooking broth and juices to the crockpot.
Spread the tender shredded meat over the beans and tomato mixture so the birria juices can mix into the chili.
Step 7: Add the Garlic and Seasonings
Add 1 1/2 tablespoons minced garlic, 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 1/2 tablespoons smoked paprika, and 1/2 tablespoon dried oregano.
Sprinkle the seasonings evenly over the shredded birria and vegetables.
Step 8: Stir and Slow Cook
Stir everything very well. Make sure the 2 pounds birria beef, 1 diced onion, 1 diced red bell pepper, 24 ounces beer, 15 ounces black beans, 15 ounces kidney beans, 15 ounces corn, 15 ounces diced tomatoes, 15 ounces tomato sauce, 4 ounces green chiles, 1 1/2 tablespoons minced garlic, 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 1/2 tablespoons smoked paprika, and 1/2 tablespoon dried oregano are evenly mixed.
Cover the crockpot and cook on LOW for 6 hours.
Because the birria is already cooked, the goal is to soften the vegetables, blend the flavors, and heat everything until piping hot.
Step 9: Stir and Serve
After 6 hours, remove the lid and stir the chili well.
The onion and red bell pepper should be soft, the beans should be tender, and the shredded birria should be coated in the thick red sauce.
Ladle the hot chili into round serving bowls and serve.
Why This Recipe Works (Quick Science)
The birria beef is already cooked, so the six-hour slow cook is mainly about bringing all the flavors together.
Tomatoes contain both acid and natural glutamates. These help make the beef taste richer and more savory.
The beer adds water and flavor. As the chili slowly heats, some of that liquid works its way through the other ingredients. Using only 12 ounces gives you a thicker result because there is less liquid in the pot.
The beans also release a little starch. That helps the sauce feel thicker as everything cooks together.
Spices such as cumin, chili powder, paprika, and oregano contain aromatic oils. Several hours of gentle heat lets those flavors spread throughout the sauce.
Pro Tips
- Use the broth that comes with your birria. It carries a lot of the flavor.
- Pour the beer slowly. It can foam quickly when it hits the other ingredients.
- For thicker chili, use 12 ounces of beer instead of the full 24 ounces.
- Rinse the beans well. This removes the thick canned liquid and gives the chili a cleaner flavor.
- Taste before adding salt. Birria, canned ingredients, and broth can already contain plenty of salt.
Tools You’ll Need
- 6-quart black oval crockpot
- Cutting board
- Chef’s knife
- Can opener
- Metal strainer
- Measuring spoons
- Liquid measuring cup
- Wooden spoon
- Ladle
- Round serving bowls
Substitutions and Variations
- Beer: Use 24 ounces low-sodium beef broth if you do not want to cook with beer.
- Black beans: Pinto beans work well in their place.
- Kidney beans: Use another can of black or pinto beans.
- Corn: Frozen corn can replace canned corn. Use about 1 1/2 cups.
- Red bell pepper: Orange or green bell pepper will also work.
- More heat: Add diced jalapeño or a little cayenne pepper.
- Thicker chili: Use only 12 ounces beer.
- More broth: Add a splash of birria broth if you prefer a thinner chili.
Make-Ahead Tips
You can dice the onion and red bell pepper a day ahead. Store them in a covered container in the refrigerator.
The whole chili can also be made ahead. In fact, it often tastes even richer the next day because the spices have more time to blend with the birria broth.
Common Mistakes
- Draining the birria broth: Keep those juices. They are a big part of the chili’s flavor.
- Pouring the beer too fast: Beer can foam over the ingredients, so add it slowly.
- Not rinsing the beans: The canned liquid can make the chili taste muddy and overly salty.
- Adding too much extra salt: Taste the finished chili first.
- Using 24 ounces beer when you want very thick chili: Start with 12 ounces instead.
- Using raw beef in place of cooked birria: This recipe is built around birria that has already been fully cooked.
What to Serve With
- Cornbread
- Warm flour tortillas
- Corn tortillas
- Tortilla chips
- Shredded cheese
- Sour cream
- Avocado
- Chopped cilantro
- Diced red onion
- Lime wedges
- Mexican rice
- Simple green salad
Macros Information
For 1 of 8 servings, an estimated serving has:
- Calories: about 480
- Protein: about 34 g
- Carbohydrates: about 47 g
- Fat: about 17 g
- Fiber: about 10 g
These numbers are estimates. Birria recipes can have very different amounts of beef fat and broth, and the type of beer and canned ingredients will also change the final nutrition.
Leftovers and Storage
Let the chili cool before putting it into airtight containers.
- Keep it in the refrigerator for up to 4 days.
- Freeze it for up to 3 months.
- Thaw frozen chili overnight in the refrigerator.
- Reheat it gently on the stove or in the microwave until steaming hot throughout.
- If leftover chili becomes too thick, stir in a small splash of beef broth while reheating.
FAQ
Q: Can I use leftover birria for this chili?
A: Yes. This recipe is designed for cooked birria. Make sure you include some of the birria broth and juices with the shredded meat.
Q: Does the birria need to be shredded first?
A: Yes. Shredded birria mixes through the beans and sauce much better than large pieces.
Q: Can I leave out the beer?
A: Yes. Replace the 24 ounces beer with 24 ounces low-sodium beef broth.
Q: How do I make the chili thicker?
A: Use only 12 ounces beer. You can also leave the lid slightly open near the end if your slow cooker’s instructions allow it.
Q: Should I drain the diced tomatoes?
A: No. Add the tomatoes with their juices.
Q: Do I drain the beans and corn?
A: Yes. Drain and rinse the black beans, kidney beans, and corn before adding them.
Q: Why doesn’t this recipe add salt?
A: Cooked birria and canned foods can already contain quite a bit of salt. Taste the finished chili first, then add salt only if it needs it.
Q: Can I cook the chili on HIGH instead?
A: LOW for 6 hours gives the vegetables and spices plenty of time to blend with the birria. If you need to use HIGH, begin checking after about 3 hours and make sure the vegetables are tender and the chili is steaming hot.
Final Thoughts
Slow Cooker Birria Chili is a simple way to turn cooked birria into a big, cozy meal. You get tender shredded beef, beans, corn, tomatoes, peppers, and plenty of rich birria flavor in every bowl.
Once everything is in the crockpot, there is very little left to do. Give it time to cook, stir it well, and serve it hot with your favorite toppings. If you make this chili, leave a comment and share how it turned out, what you served with it, and any changes you tried.