Recipe Background
The Lonestar State is all about being big and having big flavors! That's the spirit behind this Texas Brisket Chili! The tomato goodness that forms the base is rich, bright, and a little sweet, enhanced with ultra-tender, amazingly succulent brisket and plenty of creamy, hearty beans! Topped with sour cream, or cheese, or green onions, or all three, Texas Brisket Chili has a flavor so huge, it's like it is its own state!
The Lonestar State is all about being big and having big flavors! That's the spirit behind this Texas Brisket Chili! The tomato goodness that forms the base is rich, bright, and a little sweet, enhanced with ultra-tender, amazingly succulent brisket and plenty of creamy, hearty beans! Topped with sour cream, or cheese, or green onions, or all three, Texas Brisket Chili has a flavor so huge, it's like it is its own state!
Ingredients
For the chili:
- 2 pounds brisket trimmed, cut into 1 1/2-inch pieces
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil
- 1/2 onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 tablespoon garlic minced
- 1 (15-ounce) can black beans rinsed and drained
- 1 (15-ounce) can kidney beans rinsed and drained
- 2 (14-ounce) cans fire-roasted tomatoes
- 1 (14-ounce) can crushed tomatoes
- 1 cup beef broth
Optional, for topping:
- sour cream to taste
- cheese to taste, of your choice, shredded
- green onions to taste, chopped
Directions
- In a large mixing bowl, add the brisket pieces, the chili powder, the cumin, the paprika, the salt, the oregano, and the black pepper and stir and toss to thoroughly coat the meat.
- In a large skillet over medium-high heat, add the oil.
- Add the seasoned brisket pieces to the hot oil in batches and cook, while stirring, until all sides of the brisket pieces are browned, about 5-6 minutes.
- Transfer the browned brisket pieces to a 6-quart slow cooker.
- Repeat the browning process until all of the brisket pieces are browned and are placed in the slow cooker.
- Add the onions, the red bell peppers, the green bell peppers, the garlic, the black beans, the kidney beans, the fire-roasted tomatoes and their juices, the crushed tomatoes and their juices, and the beef broth to the slow cooker.
- Cover the slow cooker and cook on low until the brisket is tender and cooked through, about 3-4 hours on high or 6-8 hours on low.
- Serve the chili topped with the sour cream, the cheese, and the green onions.
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