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.
Ingredients
- 3 lbs beef brisket (flat cut), cut into 1-in cubes
- 2 tbsp vegetable oil
- 1 large yellow onion, diced
- 4 cloves 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
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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.
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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.
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3
In the same skillet, cook the 1 large diced yellow onion over medium heat until softened, about 3 minutes. Add the 4 cloves 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.
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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.
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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.
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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.
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7
Taste and adjust seasoning with additional kosher salt and cayenne pepper. Serve hot.