Slow Cooker Brisket Chili
A warm and hearty dish that is easy to prepare in a slow cooker, featuring tender brisket and a blend of beans and spices.
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.
Notes
Serve with your choice of toppings like cilantro, sour cream, cheese, or avocado. It’s great with cornbread, rice, or tortilla chips. Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months. Adjust spices to fit taste, and for a spicier kick, add jalapeños or cayenne pepper.