Slow Cooker Brisket Chili
Slow Cooker Brisket Chili
Introduction
Slow Cooker Brisket Chili is a warm and hearty dish that is perfect for chilly nights. This meal cooks low and slow in a slow cooker, giving the flavors time to blend beautifully. The brisket becomes tender, and the chili is packed with delicious beans and spices.
Why Make This Recipe
Making Slow Cooker Brisket Chili is an excellent choice because it’s easy and requires little work. You just need to sear the meat and toss everything into the slow cooker. It’s perfect for busy days or game nights when you want something tasty without spending all day in the kitchen.
How to Make Slow Cooker Brisket Chili
Ingredients
- 2 lbs brisket, cut into chunks
- 1 onion, diced
- 4 cloves garlic, minced
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (28 oz) fire-roasted tomatoes
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- Salt and pepper to taste
- Optional toppings: chopped cilantro, sour cream, shredded cheese, diced avocado
Directions
- In a large skillet, sear the brisket chunks on all sides over medium-high heat until browned. Transfer to the slow cooker.
- In the same skillet, add diced onion and minced garlic. Sauté until softened, then add to the slow cooker.
- Add black beans, fire-roasted tomatoes, beef broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper to the slow cooker. Stir to combine.
- Cover and cook on LOW for 8 hours, or until the brisket is tender and easily shredded.
- Once cooked, shred the brisket in the chili with two forks and stir to combine. Serve hot with your choice of toppings.
How to Serve Slow Cooker Brisket Chili
Serve the chili hot, and let everyone add their favorite toppings like cilantro, sour cream, cheese, or avocado. It’s great with cornbread, rice, or tortilla chips on the side.
How to Store Slow Cooker Brisket Chili
Store any leftover chili in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Just thaw and reheat when you’re ready to enjoy it again.
Tips to Make Slow Cooker Brisket Chili
- Make sure to sear the brisket well for extra flavor.
- Feel free to adjust the spices to fit your taste.
- If you want it spicier, add some chopped jalapeños or a pinch of cayenne pepper.
Variation (If Any)
You can use other cuts of beef, like chuck roast, if you can’t find brisket. For a vegetarian option, skip the meat and add more beans or vegetables like bell peppers and zucchini.
FAQs
1. Can I cook this chili on high instead of low?
Yes! If you want to cook it faster, you can cook it on high for about 4 hours.
2. How do I know when the brisket is tender?
The brisket is tender when it easily pulls apart with a fork.
3. Can I add other beans?
Absolutely! You can mix in kidney beans or pinto beans if you like.
Slow Cooker Brisket Chili
Ingredients
Main Ingredients
- 2 lbs brisket, cut into chunks
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 cans black beans, drained and rinsed (15 oz each)
- 1 can fire-roasted tomatoes (28 oz)
- 2 cups beef broth
- 2 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp oregano
- to taste Salt and pepper
Optional Toppings
- chopped cilantro
- sour cream
- shredded cheese
- diced avocado
Instructions
Preparation
- In a large skillet, sear the brisket chunks on all sides over medium-high heat until browned. Transfer to the slow cooker.
- In the same skillet, add diced onion and minced garlic. Sauté until softened, then add to the slow cooker.
Cooking
- Add black beans, fire-roasted tomatoes, beef broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper to the slow cooker. Stir to combine.
- Cover and cook on LOW for 8 hours, or until the brisket is tender and easily shredded.
- Once cooked, shred the brisket in the chili with two forks and stir to combine.
