Textual Chef Textual Chef

Slow Cooker Texas Brisket Chili

A hearty, smoky Texas-style chili made with tender chunks of beef brisket slow-cooked in a rich ancho and guajillo pepper sauce - no beans, just pure beefy heat.

505 minMediumServes 6420 cal/serving

AmericanSoupSlow CookerLow CarbHigh ProteinGluten-FreeDairy-FreeAlcohol-Free

Ingredients

  • 3 lbs beef brisket (flat cut), cut into 1-in cubes
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 4 garlic cloves, minced
  • 2 tbsp ancho chili powder
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 2 tsp kosher salt
  • 1 tsp black pepper, freshly ground
  • 2 tbsp tomato paste
  • 2 cans canned diced tomatoes, undrained
  • 2 cups gluten-free beef broth
  • 2 peppers chipotle peppers in adobo sauce (gluten-free brand), minced
  • 2 tsp gluten-free Worcestershire sauce

Instructions

  1. 1

    Season the 3 lbs cut into 1-in cubes beef brisket (flat cut) all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper.

  2. 2

    Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Working in batches, sear the beef brisket (flat cut) on all sides until deeply browned, about 3 minutes per side. Transfer to the slow cooker.

  3. 3

    In the same skillet, cook the 1 large diced yellow onion over medium heat until softened, about 3 minutes. Add the 4 minced garlic cloves and cook 1 minute more. Stir in the 2 tbsp tomato paste, 2 tbsp ancho chili powder, 2 tsp ground cumin, 2 tsp smoked paprika, 1 tsp dried oregano, and 1/2 tsp cayenne pepper; cook for 1 minute until fragrant.

  4. 4

    Pour in the 2 cups gluten-free beef broth and scrape up any browned bits from the bottom of the skillet. Transfer everything to the slow cooker.

  5. 5

    Add the 2 cans undrained canned diced tomatoes, 2 peppers minced chipotle peppers in adobo sauce (gluten-free brand), and 2 tsp gluten-free Worcestershire sauce to the slow cooker. Stir to combine.

  6. 6

    Cook on LOW for 8 hours (or HIGH for 4-5 hours), until the beef brisket (flat cut) is fork-tender. Skim excess fat from the surface.

  7. 7

    Taste and adjust seasoning with additional kosher salt and cayenne pepper. Serve hot.

Questions

How long does Slow Cooker Texas Brisket Chili keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Slow Cooker Texas Brisket Chili?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Keep the slow cooker between half and two-thirds full; the cook time stays roughly the same.

Serve it with

Cook this free in the app

Textual Chef is 4,512 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More American entries

All American recipes · All Soup recipes