Hearty Texas Brisket Chili in the Crockpot
This hearty Texas chili features tender brisket and a blend of spices, slow-cooked to perfection in a crockpot. It's a comforting dish that's perfect for gatherings.
Servings 6
Calories 480kcal
Ingredients
- 2 lbs brisket trimmed and cut into 1-inch cubes
- 1 large onion finely diced
- 4 cloves garlic minced
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 2 cans 15 oz each kidney beans, drained and rinsed
- 2 cans 15 oz each diced tomatoes with green chilies
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup beef broth
- 2 tablespoons olive oil
- to taste fresh cilantro chopped, for garnish
- to taste shredded cheese for serving
Instructions
- Heat olive oil in a large skillet over medium heat and sear the brisket until browned.
- Transfer the browned brisket to the crockpot.
- In the same skillet, sauté onion, garlic, and bell peppers until softened.
- Add the sautéed mixture to the crockpot with the brisket.
- Stir in kidney beans, diced tomatoes, chili powder, cumin, paprika, cayenne, salt, and pepper.
- Pour beef broth over the mixture and stir gently.
- Cover and cook on low for 8 hours or high for 4 hours until brisket is tender.
- Taste and adjust seasoning before serving.
- Serve hot, garnished with cilantro and cheese if desired.
Notes
Adjust the cayenne pepper to suit your spice preference.