Slow-Cooker Brisket Chili Recipe

Name: Slow-Cooker Brisket Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons all-purpose flour; 2 tablespoons ancho chile powder; 1 tablespoon ground cumin; 1 tablespoon kosher salt; 1 teaspoon dried oregano; 2 pounds 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-size red onion, chopped; 3 garlic cloves, minced; 3/4 cup beef broth; 4 tablespoons olive oil

Servings: persons

3 tablespoons all-purpose flour
2 tablespoons ancho chile powder
1 tablespoon ground cumin
1 tablespoon kosher salt
1 teaspoon dried oregano
2 pounds 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-size red onion, chopped
3 garlic cloves, minced
3/4 cup beef broth
4 tablespoons olive oil

1
Stir together flour, ancho chile powder, cumin, salt, and oregano in a small bowl. Sprinkle spice mixture evenly on each side of beef brisket cubes, and set aside.
2
Combine black beans, tomatoes, bell pepper, onion, garlic, and beef broth in a 6- to 7-quart slow cooker.
3
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. Transfer beef to slow cooker. Repeat procedure with remaining oil and brisket.
4
Cover and cook on LOW 8 hours. Uncover and cook until slightly thickened, about 1 hour.

961

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons all-purpose flour, 2 tablespoons ancho chile powder, 1 tablespoon ground cumin, 1 tablespoon kosher salt, and more.

Yes, Slow-Cooker Brisket Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooker Brisket Chili

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