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Brisket Chili Crockpot

A rich, slow-cooked brisket chili made in the crockpot with tender beef, hearty beans, and warm spices for a cozy, comforting meal.
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Prep Time 25 minutes
Cook Time 8 hours
Servings 6
Calories 480 kcal

Ingredients
  

  • 2 pounds beef brisket, trimmed and cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large yellow onion, finely chopped
  • 1 medium red bell pepper, diced
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 1 can (14.5 ounces) diced tomatoes with juices
  • 1 can (15 ounces) tomato sauce
  • 1 cup beef broth
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 tablespoon tomato paste
  • 1 teaspoon brown sugar

Instructions
 

  • Prepare the brisket by trimming any excess hard fat and cutting the meat into roughly 1-inch cubes so it cooks evenly and becomes tender in the crockpot.
  • In a large skillet over medium-high heat, warm the olive oil and add the brisket cubes in a single layer, searing them for 2–3 minutes per side until nicely browned. Work in batches if needed to avoid overcrowding.
  • Transfer the seared brisket pieces into the crockpot, spreading them out in an even layer on the bottom.
  • In the same skillet, add the chopped onion and diced red bell pepper. Sauté over medium heat for 3–4 minutes, stirring occasionally, until they begin to soften and the onion turns translucent.
  • Stir the minced garlic into the skillet with the vegetables and cook for about 30 seconds, just until fragrant, being careful not to let it burn.
  • Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, and black pepper over the vegetables in the skillet, stirring to coat them in the spices and lightly toasting the seasonings for 30–60 seconds.
  • Pour the diced tomatoes with their juices into the skillet, then add the tomato sauce, beef broth, tomato paste, and brown sugar. Stir well, scraping up any browned bits from the bottom of the pan to build flavor.
  • Bring this tomato and spice mixture to a gentle simmer for 2–3 minutes, allowing the flavors to start melding together.
  • Pour the simmering tomato mixture evenly over the brisket in the crockpot, making sure the meat is mostly submerged in liquid.
  • Add the drained and rinsed kidney beans and black beans to the crockpot, gently stirring them into the brisket and sauce so they are distributed evenly.
  • Cover the crockpot with the lid and cook the brisket chili on LOW for 8 hours, or until the brisket is very tender and the flavors are rich and well developed.
  • Once the cooking time is complete, lift the lid and give the chili a good stir, breaking up any larger pieces of brisket with a spoon if desired, and taste to adjust seasoning with additional salt or pepper if needed before serving.