Award-Winning Crockpot Texas Brisket Chili Step-by-step instructions

Before you start

Before you start, cut the beef brisket into 1-inch cubes and pat them dry with paper towels. Chop the bacon into small pieces and dice the jalapeno. Measure out the ancho chili powder, fire-roasted tomatoes, and beef stock.

Have the masa harina and shredded cheddar ready to go at the end. You’ll also need a large skillet for searing and a 7-quart or larger slow cooker. If you have time, let the brisket sit at room temperature for 30 minutes before searing, so it browns more evenly.

Instructions

Sear and Layer

1. 1Sear the Brisket and Bacon
   Heat a large skillet over medium-high heat. Add the chopped bacon and cook until crisp, about 5 minutes. Remove the bacon with a slotted spoon and set aside. In the bacon fat, sear the brisket cubes in batches until deeply browned on all sides, about 3 minutes per batch. Transfer the brisket to the slow cooker. Let it rest for 3 minutes before slicing.
   Look for The brisket should have a deep brown crust, and the bacon should be crisp and golden.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not crowd the pan—sear in batches to get a good crust without steaming the meat.
2. 2Add the Aromatics and Liquids
   Add the fire-roasted tomatoes, ancho chili powder, diced jalapeno, and beef stock to the slow cooker. Stir to combine, scraping up any browned bits from the bottom. Add the cooked bacon and stir again.
   Look for The sauce should be a deep red, with the spices fully incorporated and the brisket submerged.
   Tip Scrape the bottom of the slow cooker well to avoid sticking and to incorporate all the flavors.

The brisket should be deeply browned on all sides, with a nice crust. The bacon should be crisp and golden. The slow cooker should have a layer of browned beef, bacon, and the tomato-spice mixture, all combined into a thick, red sauce. The jalapeno and ancho chili powder should be evenly distributed, and the liquid should just cover the meat. This is the flavor foundation.

Slow-Cook

3. 3Slow-Cook on Low
   Cover the slow cooker and cook on LOW for 8 hours, until the brisket is fork-tender and the chili has thickened slightly. The meat should be very tender and easy to shred with a fork. Let it rest for 3 minutes before slicing.
   Look for The chili should be bubbling gently, with rich red oil droplets on the surface and the brisket falling apart.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid during cooking—each peek adds 20 minutes of cooking time.

After 8 hours on low, the chili should be bubbling gently, with rich, reddish-brown oil droplets on the surface. The brisket should be fork-tender and easy to shred, and the sauce should have thickened slightly.

The aroma should be intensely beefy and smoky, with a hint of ancho chili. The meat should not be dry—it should be moist and tender, ready to be finished with the thickener.

Finish and Serve

4. 4Thicken and Finish with Cheese
   In a small bowl, whisk the masa harina with 1/4 cup of the chili liquid until smooth. Stir the mixture into the slow cooker. Add the shredded cheddar and stir until the cheese is melted and the chili is velvety. Let it sit for 5 minutes before serving. Let it rest for 3 minutes before slicing.
   Look for The chili should be thick and glossy, with the cheese fully melted and no dry spots.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the chili is too thin, add a little more masa harina; if too thick, add a splash of beef stock.
5. 5Serve with Toppings
   Ladle the chili into warm bowls. Top each serving with a swirl of sour cream, pickled jalapeno rings, diced red onion, and a piece of warm skillet cornbread on the side.
   Look for The chili should be steaming and the toppings bright and fresh against the dark red chili.
   Tip For the best texture, let the chili rest a few minutes after adding the cheese so it sets up slightly.

Once the masa harina is stirred in, the chili should become glossy and velvety, with a slight sheen from the melted cheddar. The cheese should be fully melted and incorporated, and the chili should coat the back of a spoon. The toppings—sour cream, pickled jalapenos, red onion, and cornbread—should be bright and fresh, ready to balance the rich, smoky chili.

Common mistakes

A common mistake is lifting the lid to stir. Every time you open the slow cooker, heat escapes and extends the cooking time, so keep the lid on. Another issue is not searing the brisket properly—if you skip this step, you lose the deep, caramelized flavor that makes this chili special.

Also, don’t add the masa harina too early, as it can clump if not whisked with a little liquid first. Finally, avoid using lean beef; you need some fat for the chili to be rich and tender.

How to tell it’s done

The chili is done when the brisket is fork-tender—it should easily pull apart with a fork but still hold its shape in cubes. The internal temperature of the beef should be at least 145°F (63°C), but because it’s cooked low and slow, it will be much higher, which is fine.

The chili should be thick enough to coat the back of a spoon, and the flavors should be well blended. If it’s too thin, cook uncovered for an additional 30 minutes to reduce.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest