Award-Winning Crockpot Texas Brisket Chili

This is the chili that wins cook-offs. Cubed beef brisket, smoky bacon, and fire-roasted tomatoes simmer all day in a slow cooker until the meat is fork-tender and the sauce is rich and complex.

The secret is a long, slow cook on low heat, which melts the collagen in the brisket into silky, beefy goodness. A final stir of masa harina and cheddar gives it a velvety body and a subtle corn flavor.

Texas chili is a serious business—meat, chiles, and time, nothing else. This slow-cooker version stays true to that spirit, using beef brisket, smoky bacon, and fire-roasted tomatoes to build layers of smoky, beefy, and slightly sweet flavor.

The slow cooker does all the work, transforming tough brisket into meltingly tender cubes. The result is a thick, hearty chili that’s perfect for game day, a winter dinner, or any night when you want a bowl of comfort. Set it in the morning and come home to a kitchen that smells like a Texas smokehouse.

Ingredients

Why this recipe works

Cooking the brisket low and slow in a slow cooker is the key to its tenderness. The long, moist heat breaks down the collagen in the meat, turning it into gelatin that gives the chili a rich, silky texture. Searing the brisket first adds a deep, caramelized crust that boosts the overall flavor, while the bacon fat carries that smoky note throughout the dish.

The combination of fire-roasted tomatoes and ancho chili powder creates a complex, slightly sweet and smoky base. Fire-roasted tomatoes add a charred depth that you just don’t get from regular canned tomatoes, and ancho chili brings a mild, fruity heat.

The masa harina at the end thickens the chili and gives it a subtle corn flavor, while the cheddar melts in to make it velvety and rich.

Notes and substitutions

Use a well-marbled beef brisket, cut into 1-inch cubes. If brisket is not available, chuck roast is a great substitute—it has similar fat content and becomes just as tender. The bacon adds a smoky depth, so try to use a good-quality smoked bacon, and save the rendered fat for searing the brisket.

Ancho chili powder is made from dried poblano peppers and has a mild, sweet heat. If you only have regular chili powder, you can use that, but add a teaspoon of smoked paprika to mimic the smokiness.

The masa harina is essential for thickening; it’s available in the baking aisle or Latin foods section. It also adds a subtle corn flavor that pairs perfectly with the cornbread.

• beef brisket: chuck roast or bottom round, cut into cubes
• smoky bacon: regular bacon or smoked pork belly
• ancho chili powder: regular chili powder, or use a mix of 2 tbsp chili powder and 1 tbsp smoked paprika
• cheddar cheese: Monterey Jack, pepper Jack, or a Mexican cheese blend

Equipment

• 7-quart slow cooker
• Large skillet
• Tongs
• Wooden spoon
• Measuring cups and spoons
• Chef's knife
• Cutting board
• Ladle