Slow-Cooker Brisket Chili

What's the best part of this recipe? 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.

Slow-Cooker Brisket Chili
Photo: Hector M. Sanchez
Active Time:
20 mins
Total Time:
9 hrs 20 mins
Serves 10 (serving size: about 3/4 cup)


  • 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.

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