There’s nothing quite like coming home to the rich, simmering aroma of a truly great chili. This isn’t just any chili; this is my award-winning Slow Cooker Brisket Chili. We’re talking fall-apart tender brisket, slow-cooked for hours in a deeply flavorful, spicy red sauce. It’s the ultimate set-it-and-forget-it meal that delivers a contest-worthy bowl of red every single time. Get ready for your new favorite comfort food!
Ingredients
• For the Chili
• 2 tablespoons olive oil
• 2 pounds boneless beef brisket, cut into bite-size cubes
• 1 medium onion, chopped
• 6 garlic cloves, minced
• 1 28-ounce can diced tomatoes
• 1 6-ounce can tomato paste
• 1 cup beef broth
• 1 4-ounce can chopped green chiles
• 4 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon dried oregano
• For Topping
• 1 cup full-fat sour cream
• 1 avocado, peeled, pitted, and sliced
• ½ cup shredded cheddar cheese
Instructions
1. Heat the olive oil in a large skillet over medium-high heat. Add the brisket cubes and brown well on all sides, working in batches if necessary to avoid overcrowding the pan. This should take about 4 to 6 minutes.
2. Transfer the seared brisket to a medium-sized slow cooker. Add the chopped onion, minced garlic, diced tomatoes, tomato paste, beef broth, green chiles, chili powder, cumin, salt, pepper, and oregano. Stir everything together until well combined.
3. Secure the lid and cook on Low for 6 to 8 hours, or until the brisket is fall-apart tender.
4. Ladle the finished chili into bowls. Garnish generously with sour cream, fresh avocado slices, and shredded cheddar cheese before serving.
Nutritional Information
• Nutrition Information
• PER SERVING: 424 CALORIES ★ FAT 32 G (68%) ★ NET CARBS 8 G (7%) ★ PROTEIN 22 G (21%)
Pro Tips
• For a different flavor profile or if brisket is unavailable, an equal amount of beef chuck roast, cut into cubes, makes an excellent substitute.
• Don’t skip the browning step! Searing the meat creates a deep, rich flavor base (the Maillard reaction) that you can’t get from just dumping it in the slow cooker.
• For a thicker chili, remove the lid for the last 30-45 minutes of cooking to allow some of the liquid to evaporate.
• This chili is even better the next day! The flavors have more time to meld together. Store it in an airtight container in the refrigerator for up to 4 days.
FAQ
Q: Can I use a different cut of beef for this brisket chili
A: Yes, if brisket is unavailable, an equal amount of beef chuck roast cut into cubes makes an excellent substitute and will yield a similarly tender result.
Q: Is it necessary to brown the brisket before slow cooking
A: Absolutely. Searing the meat is a crucial step that creates a deep, rich flavor base through the Maillard reaction. Skipping this step will result in a less flavorful chili.
Q: How do I make this slow cooker chili thicker
A: To achieve a thicker consistency, simply remove the lid from the slow cooker for the last 30-45 minutes of cooking. This allows excess liquid to evaporate, thickening the sauce.
Q: How long can I store leftover brisket chili
A: You can store this chili in an airtight container in the refrigerator for up to 4 days. The flavors often improve overnight, making it even more delicious the next day.
