Award-Winning Crockpot Texas Brisket Chili Tips, FAQ & printable recipe

Tips for success

For the best flavor, make the chili a day ahead. The flavors meld and deepen overnight, and the texture improves as the gelatin from the brisket sets.

When reheating, add a splash of beef stock to loosen it up, as it will thicken in the fridge. You can also freeze the chili in airtight containers for up to 3 months.

If you prefer a spicier chili, leave the seeds in the jalapeno or add a chipotle pepper in adobo sauce. For a milder version, use a bell pepper instead of the jalapeno.

The ancho chili powder is quite mild, so you can increase it to 4 tablespoons for a deeper chile flavor without adding too much heat. Serve with extra cheese and pickled jalapenos on the side.

Variations

• Spicy Chipotle: Add 1 to 2 chipotle peppers in adobo sauce, minced, along with the tomatoes. This adds a smoky, fiery heat that complements the brisket. Reduce the jalapeno to 1/2 if you prefer less fresh heat.
• Bean-Free Classic: This recipe is traditionally bean-free, but if you want to add beans, stir in 2 cups of cooked pinto beans during the last 30 minutes of cooking. They’ll absorb the chili flavors without breaking down too much.
• Smoky Sweet: Add 1 tablespoon of brown sugar or molasses with the spices. This enhances the natural sweetness of the fire-roasted tomatoes and balances the smoky bacon and ancho chili. It’s a subtle change that rounds out the flavors.
• Beer-Infused: Replace 1 cup of the beef stock with a dark beer like stout or porter. Add it at the beginning with the other liquids. The beer adds a toasty, slightly bitter note that deepens the chili’s complexity.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. The chili will thicken as it cools; add a splash of beef stock when reheating.

Freezer

Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, until hot. Add a splash of beef stock or water to loosen the chili if needed.

Store leftover chili in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave, adding a splash of beef stock if needed to restore the desired consistency.

This chili is perfect for making ahead. Cook it fully, let it cool, and refrigerate for up to 4 days. It also freezes beautifully—portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving ideas

Serve the chili in deep bowls, with a generous swirl of sour cream, a scattering of pickled jalapeno rings, and a sprinkle of diced red onion.

The cool sour cream balances the smoky heat, while the pickled jalapenos add a bright, tangy kick. Warm skillet cornbread is the classic side—its slight sweetness and crumbly texture are perfect for soaking up the rich chili.

For a game-day spread, set out bowls of shredded cheddar, sliced jalapenos, and extra cornbread so everyone can customize their bowl.

The chili is also great over hot dogs or fries for a loaded chili dog or chili cheese fries. Leftovers can be used as a filling for tacos or burritos, or spooned over rice for a quick and satisfying meal.

Frequently asked questions

Recipe card

Award-Winning Crockpot Texas Brisket Chili

Prep 20 minCook 8 hTotal 8 h 20 minServes 8

Ingredients

• 2 1/2 lb beef brisket, cut into 1-inch cubes
• 6 oz smoky bacon, chopped
• 28 oz crushed fire-roasted tomatoes
• 3 tbsp ancho chili powder
• 1 jalapeno, diced
• 2 cups beef stock
• 2 tbsp masa harina
• 1 cup shredded cheddar cheese
• Sour cream, for serving
• Pickled jalapeno rings, for serving
• Diced red onion, for serving
• Warm skillet cornbread, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

18 g

Fat

24 g

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