Food and Recipes Dish Chili Slow-Cooker Brisket Chili 4.7 (3) 3 Reviews A brisket chili so good, it's beloved throughout the South. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Updated on April 6, 2024 Rate PRINT Share Close Photo: Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell Active Time: 20 mins Total Time: 9 hrs 20 mins Servings: 10 What's the best part of this brisket chili recipe? You can set it and forget it. A flavor-packed ingredient list, including black beans, beef brisket, a healthy dose of spices, and veggies (plus the quick prep time), take this chili to the next level. The tender brisket melts into the hearty bean and tomato base, making it the ultimate winter comfort food. It's satisfying, full-flavored, and with a touch of heat to spice things up. Learn how to make brisket chili, and make a batch for a comforting weeknight meal, potluck, or game day. Serve with a side of cornbread, and you have a one-pot meal that will satisfy the whole family. Is Brisket Chili Better in a Slow-Cooker? There's nothing like a bowl of hot chili on a cold day, but sitting and stirring a pot just isn't always feasible. Slow-cooker chili takes all that work out of the equation. Low and slow cooking means deep flavor as the brisket, onion, garlic, bell peppers, and seasonings mingle and cook together, and the meat becomes fall-apart tender. Ingredients for Slow-Cooker Brisket Chili To make this brisket chili, you'll need: Flour: Coats the brisket to help thicken the chili.Ancho chile powder: A mild, earthy spice with fruity undertones.Ground cumin: A warming, sweet spice.Kosher salt: For seasoning.Dried oregano: A robust, slightly peppery herb.Beef brisket: Cubed brisket cooked long and low has a tender, melt-in-your mouth texture.Canned black beans: Can also be substituted with other types of beans (kidney, pinto, or cannellini to name a few).Fire-roasted diced tomatoes: Adds a subtly smoky, charred flavor.Red bell pepper: A bright, tangy bite.Red onion: Melts into the chili for a sweet, aromatic flavor.Garlic cloves: Deepens the dish.Beef broth: Enhances the meaty flavor of the chili.Olive oil: Used to brown the brisket before slow-cooking. Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell How To Make Slow-Cooker Brisket Chili Full instructions are below, but here's a brief recap before you get started: Step 1. Season brisket: Stir together flour, ancho chile powder, cumin, salt, and oregano in a small bowl. Sprinkle over beef brisket; set aside.Step 2. Add ingredients to slow cooker: Combine black beans, tomatoes, bell pepper, onion, garlic, and beef broth in a slow cooker.Step 3. Brown the brisket: Cook brisket in hot oil in a large skillet, half at a time, 5 to 7 minutes until browned on all sides. Transfer to slow cooker.Step 4. Cook chili: Cover and cook on LOW 8 hours. Uncover and cook to thicken about 1 hour. Need it sooner? You can also cook this chili on HIGH for 3 to 4 hours, then uncover and cook to thicken. How To Serve Slow-Cooker Brisket Chili This chili is balanced and delicious all on its own, but feel free to add some toppings for a fun way for everyone to customize their own bowl. Shredded cheese, scallions, sour cream, chopped red onion, sliced jalapeño, cilantro, ripe avocado, and pico de gallo are all classic options. Pro tip: Serve with cornbread or tortilla chips for soaking up every delicious, saucy bite. How To Store Slow-Cooker Brisket Chili This chili can be stored in an airtight container in the refrigerator up to four days, or frozen up to three months. Thaw overnight before reheating on the stovetop or in a slow-cooker on LOW. What To Do With Leftover Chili Leftover chili can be used in a myriad of ways. Make a big batch and turn the leftovers into these creative meals: Chili mac and cheese Chili loaded baked potatoes Chili and eggs breakfast bowls Chili-topped nachos Chili cheese fries Chili stuffed peppers Empanadas Burritos Editorial contributions by Katie Rosenhouse. Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell Ingredients 3 Tbsp. all-purpose flour 2 Tbsp. ancho chile powder 1 Tbsp. ground cumin 1 Tbsp. kosher salt 1 tsp. dried oregano 2 lbs. beef brisket, trimmed and cut into 1-inch cubes 2 (15-oz.) cans black beans 1 (15-oz.) can fire-roasted diced tomatoes, drained 1 red bell pepper, chopped 1 medium red onion, chopped 3 garlic cloves, minced 3/4 cup beef broth 4 Tbsp. olive oil Directions Season brisket: Stir together flour, ancho chile powder, cumin, salt, and oregano in a small bowl. Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell Sprinkle spice mixture evenly on each side of beef brisket cubes, and set aside. Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell Add ingredients to slow cooker: Combine black beans, tomatoes, bell pepper, onion, garlic, and beef broth in a 6- to 7-quart slow cooker. Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell Brown the brisket: Heat 2 tablespoons of the oil in a large skillet over medium-high. Add half of brisket cubes; cook, stirring often, until browned on all sides, 5 to 7 minutes. Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell Transfer beef to slow cooker. Repeat procedure with remaining oil and brisket. Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell Cook chili: Cover and cook on LOW 8 hours. Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell Uncover and cook until slightly thickened, about 1 hour. Victor Protasio, Food Stylist: Chelsea Zimmer, Prop Stylist: Lydia Pursell Frequently Asked Questions Can I make this chili spicy? For a spicy chili, try adding chipotle chile powder, cayenne, red pepper flakes, chipotle peppers in adobo sauce, or diced jalapeño before cooking. Why is my chili bland? Don't be afraid to re-season your chili to suit your palate. Still bland? Check the expiration dates on your spices to make sure they're fresh. Keep in mind, letting the chili rest in the refrigerator overnight can also help produce the best flavor. How can I thicken chili? Make sure you take time to finish cooking the chili with the lid off to thicken. If you find it still needs thickening, cook a bit longer, mash some of the beans with a potato masher to release some starch, or add a cornstarch slurry for a quick fix. Can I use a different type of meat for this brisket chili? Looking for a chili recipe with another type of meat? Check out some of our favorites for a variety of options. Rate It Print Additional reporting by Katie Rosenhouse Katie Rosenhouse Follow us Katie Rosenhouse is a pastry chef and food writer with over 15 years of experience in the culinary arts. She's worked as a pastry chef in some of the finest restaurants in New York City, as a culinary instructor, and as a recipe developer. learn more