Get ready to transform your ordinary dinner into a mouthwatering Tex-Mex feast that'll have everyone begging for seconds! This Slow Cooker Beef Brisket Chili isn't just another recipe - it's a flavor explosion that combines tender, melt-in-your-mouth brisket with bold spices and hearty beans. Imagine coming home to a kitchen filled with the irresistible aroma of a chili that's been slow-cooking all day, promising a comfort meal that's both incredibly easy to prepare and devastatingly delicious. Whether you're a chili enthusiast or just looking to impress your family and friends, this recipe is about to become your new go-to comfort food sensation!
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: Tex-Mex
Serves: 6 servings
Ingredients
- 2 lbs beef brisket, cubed
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cans diced tomatoes
- 2 cans kidney beans, drained
- 2 tablespoons chili powder
- 1 tablespoon cumin
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Cube the beef brisket into bite-sized pieces, ensuring that any excess fat is trimmed off. Chop the onion and mince the garlic cloves.
- In a large skillet over medium-high heat, add a tablespoon of oil. Once the oil is hot, add the cubed beef brisket. Sear the meat until it is browned on all sides, about 5-7 minutes. This step enhances the flavor of the chili.
- Transfer the seared brisket to the slow cooker. In the same skillet, add the chopped onion and minced garlic. Sauté them for about 3-4 minutes, or until the onion is translucent and fragrant. This will add depth to the flavor of the chili.
- Add the sautéed onion and garlic to the slow cooker with the brisket.
- Next, add the two cans of diced tomatoes (with their juices) to the slow cooker. This will provide a rich base for the chili.
- Drain and rinse the kidney beans, then add them to the slow cooker. This adds protein and fiber to the dish.
- Sprinkle the chili powder, cumin, salt, and pepper over the ingredients in the slow cooker. Stir everything gently to combine, ensuring that the spices are evenly distributed.
- Cover the slow cooker with its lid and set it to cook on low for 8 hours. This long, slow cooking time will tenderize the brisket and allow the flavors to meld beautifully.
- After 8 hours, check the brisket chili for seasoning. Adjust with additional salt, pepper, or chili powder if desired. If the chili is too thick, you can add a splash of beef broth or water to reach your preferred consistency.
- Serve the beef brisket chili hot, garnished with your choice of toppings such as shredded cheese, sour cream, chopped green onions, or fresh cilantro. Enjoy your hearty Tex-Mex meal!
Tips
- Choose the right cut of brisket: Look for a well-marbled piece that will become tender during the long, slow cooking process.
- Searing is crucial: Don't skip the step of browning the meat before adding it to the slow cooker. This step locks in flavor and creates a deeper, more complex taste profile.
- Customize your spice level: Adjust the chili powder to make the dish mild or extra spicy according to your preference.
- Make ahead and freeze: This chili freezes beautifully. You can make a large batch and store portions for quick future meals.
- Enhance your toppings: Experiment with different garnishes like crispy tortilla strips, pickled jalapeños, or a squeeze of fresh lime to add extra dimension to your chili.
- Slow cooker tip: Resist the urge to lift the lid during cooking. Each time you do, you'll lose heat and extend the cooking time.
- Check meat tenderness: If the brisket isn't quite tender after 8 hours, you can continue cooking for an additional 1-2 hours on low.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 35g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 95mg
