Slow Cooker Texas-Style Brisket Chili with Black Beans

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Hearty slow-cooked chili combining tender brisket, smoky chipotle, and black beans for a comforting Texas-inspired stew. This american-inspired beef ready in about 500 minutes pairs beef brisket, trimmed and cubed, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef brisket, trimmed and cubed
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 cloves garlic cloves, minced
• 2 peppers chipotle peppers in adobo sauce, chopped
• 28 oz can canned diced tomatoes
• 15 oz can black beans, drained and rinsed
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tbsp brown sugar

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs cubed beef brisket and sear for 3-4 minutes per side until browned on all sides.
2. Step 2: Transfer the seared brisket to the slow cooker. In the same skillet, add 1 large diced yellow onion and 4 minced garlic cloves; sauté for 3 minutes until fragrant and translucent.
3. Step 3: Add 2 chopped chipotle peppers in adobo sauce to the skillet and cook for 1 minute, stirring to release smoky heat.
4. Step 4: Transfer the onion, garlic, and chipotle mixture to the slow cooker with the brisket.
5. Step 5: Add 28 oz canned diced tomatoes, 15 oz drained and rinsed black beans, 2 cups beef broth, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp smoked paprika, 1 1/2 tsp salt, 1 tsp black pepper, and 1 tbsp brown sugar to the slow cooker.
6. Step 6: Stir everything well to combine. Cover and cook on low for 8 hours or high for 4 hours until the brisket is tender and the chili thickens.
7. Step 7: Before serving, shred the brisket in the chili with two forks and mix well to distribute the meat evenly.