Seven-Bean Brisket and Chorizo Crockpot Chili Tips, FAQ & printable recipe

Tips for success

For the best texture, chop the smoked brisket into 1/2-inch pieces before adding—this allows it to shred slightly during cooking while still giving you satisfying bites. If you prefer a spicier chili, add a chopped chipotle pepper in adobo sauce along with the spices.

The espresso is subtle, but don't skip it—it rounds out the bitterness of the fire-roasted tomatoes and adds a roasted depth that makes the chili taste like it simmered over an open fire.

To get a perfect cheese pull, add the shredded cheddar-jack in two batches, stirring between each. This helps it melt evenly and prevents clumping. If you want a thicker chili, mash some of the beans against the side of the slow cooker before adding the cheese.

For a thinner chili, add a splash of broth or water during cooking. Taste and adjust salt at the very end, since the cheese and chorizo both add saltiness.

Variations

• Turkey Chorizo Chili: Replace the Mexican chorizo with ground turkey seasoned with chili powder, cumin, and smoked paprika. Brown it well before adding to the slow cooker. This reduces the fat while keeping a similar spice profile.
• Vegetarian Seven-Bean Chili: Omit the brisket and chorizo. Add an extra 15 oz of beans and use vegetable broth instead of beef broth. Stir in 1 tbsp of smoked paprika and 1 tsp of liquid smoke to mimic the smokiness. The cream cheese and cheddar-jack still add richness.
• Spicy Chipotle Chili: Add 2 chopped chipotle peppers in adobo sauce with the other ingredients. Reduce the ancho chili blend to 2 tbsp to balance the heat. The chipotle adds a smoky, fiery depth that pairs well with the chorizo.
• Beef and Bean Chili: Swap the smoked brisket for 1 1/2 lb of beef stew meat, cut into 1-inch cubes. Brown the cubes in a skillet before adding to the slow cooker. The meat will become tender and shreddable after eight hours. This is a more budget-friendly option.

Storage and make-ahead

Fridge

Store in an airtight container for up to 5 days. Reheat gently, adding broth if needed. Cool within 2 hours of cooking.

Freezer

Freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat

Reheat on the stovetop over medium-low heat, stirring occasionally, until hot. Add a splash of broth or water if too thick.

Store leftover chili in an airtight container in the refrigerator for up to 5 days. The flavors will continue to meld, making it even better the next day. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it has thickened too much. Let the chili cool for no more than 2 hours before refrigerating to ensure food safety.

This chili is perfect for making ahead. Prepare the recipe through step 3, then let it cool completely and refrigerate. Reheat on the stovetop over medium-low heat, stirring often.

You can also freeze it in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating. The cheese may separate slightly upon reheating, but stirring in a little broth or cream will bring it back together.

Serving ideas

Serve the chili in warm stoneware bowls to keep it hot longer. Top each bowl with extra burnt ends, a dollop of sour cream, pickled jalapeños, and a sprinkle of fresh cilantro. A slice of skillet cornbread is the ideal accompaniment, perfect for sopping up the last bit of chili. For a more casual meal, set out a toppings bar with shredded cheese, diced onions, and hot sauce so everyone can customize their bowl.

This chili is hearty enough to be a main course on its own, but it also works well as a filling for baked potatoes, over rice, or in a chili cheese dog. The leftovers are even better the next day, so consider making a double batch.

For a fun presentation, serve it in hollowed-out bread bowls or alongside a crisp green salad to balance the richness. The chili is best enjoyed fresh, but it's also great as a make-ahead meal for busy weeks.

Frequently asked questions

Recipe card

Seven-Bean Brisket and Chorizo Crockpot Chili

Prep 20 minCook 8 hTotal 8 h 20 minServes 10

Ingredients

• 1 1/2 lb chopped smoked brisket
• 1 lb browned Mexican chorizo
• 45 oz mixed seven heirloom beans, drained and rinsed
• 28 oz fire-roasted tomatoes
• 1 shot espresso
• 3 tbsp ancho chili blend
• 3 cups beef bone broth
• 4 oz cream cheese, softened and cut into chunks
• 2 cups shredded cheddar-jack cheese

Instructions

1. Place the chopped smoked brisket and browned Mexican chorizo in the bottom of a 7-quart slow cooker. Add the drained mixed seven heirloom beans, fire-roasted tomatoes, espresso, ancho chili blend, and beef bone broth. Stir everything together until the chili base is evenly combined.
2. Cover the slow cooker and cook on LOW for 8 hours, until the beans are tender and the brisket is falling apart. Stir occasionally if possible, but keep the lid on to maintain heat. The chili will thicken as it cooks.
3. After 8 hours, stir in the softened cream cheese and shredded cheddar-jack cheese. Continue stirring until the cheeses are fully melted and the chili is creamy and cohesive. Taste and adjust seasoning with salt if needed.
4. Ladle the chili into warm stoneware bowls. Top with extra burnt ends, a dollop of sour cream, pickled jalapeños, fresh cilantro, and a slice of skillet cornbread if desired.

Contains: milk, gluten

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

40 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.