Go Back
Brisket Chili Crockpot

Slow Cooker Brisket Chili Recipe

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 3 lbs beef brisket, trimmed and cut into 2-inch chunks
  • 2 tbsp vegetable oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 to 2 chipotle peppers in adobo, chopped, plus 1 tbsp adobo sauce
  • 2 tbsp tomato paste
  • 1 can (14.5 oz) diced fire-roasted tomatoes
  • 2 cups beef broth
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 tbsp masa harina
  • 1 lime, juiced
  • Salt and freshly ground black pepper
  • Toppings: shredded cheddar, sour cream, sliced jalapeños, chopped cilantro, crushed tortilla chips

Method
 

  1. Season brisket chunks with salt and pepper. Heat 1 tbsp oil in a large skillet over medium-high. Sear meat in batches until browned on two sides, about 4 minutes per batch. Transfer to slow cooker.
  2. Lower heat to medium, add remaining 1 tbsp oil and onion; cook 5 minutes until softened. Stir in garlic, chili powder, cumin, smoked paprika, chipotle, adobo sauce, and tomato paste; cook 1 to 2 minutes. Deglaze with a splash of beef broth, scraping up browned bits.
  3. Transfer onion mixture to slow cooker. Add tomatoes, remaining broth, and beans; stir. Cover and cook on low 7 to 8 hours (or high 3 to 4 hours) until brisket is fork-tender.
  4. Remove ½ cup hot liquid, whisk in masa harina until smooth, then stir back into chili. Cook on high 15 minutes to thicken. Stir in lime juice and season with salt.
  5. Ladle into bowls and top with cheese, sour cream, jalapeños, cilantro, and chips.

Notes

If you’d rather use the high setting, the chili is done in about 3 to 4 hours. The chili thickens as it sits; add a splash of broth when reheating.