Slow Cooker Texas-Style Smoked Brisket Chili

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A hearty chili featuring tender smoked brisket slowly cooked with bold Texas spices and hearty beans for a robust, comforting meal. This American-inspired slow-cooker recipe, ready in about 375 minutes, pairs smoked beef brisket, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 pounds, cut into 1-inch cubes smoked beef brisket
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 1, seeded and finely chopped jalapeño pepper
• 1 can (15 oz), drained and rinsed kidney beans
• 1 can (15 oz), drained and rinsed black beans
• 1 can (28 oz) crushed tomatoes
• 2 cups beef broth
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 large diced yellow onion, 4 minced garlic cloves, and 1 chopped jalapeño pepper, sautéing for 4-5 minutes until the onion is soft and fragrant.
2. Step 2: Transfer the sautéed vegetables to a slow cooker along with 2 pounds of 1-inch cubed smoked beef brisket, 1 can (15 oz) drained kidney beans, 1 can (15 oz) drained black beans, 1 can (28 oz) crushed tomatoes, and 2 cups beef broth.
3. Step 3: Stir in 2 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp smoked paprika, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper until fully combined.
4. Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the meat is tender and the chili thickens slightly. Taste and adjust seasoning before serving.