When the weather starts to get colder, soups, stews and chili become a staple!
This slow cooker chili is filled with hearty beans and beef brisket to fill you up and keep your belly happy and satisfied!
This post has been sponsored by the Ohio Beef Council.
Ohio can get a bad rap. If you aren’t from the midwest then you might think of Ohio as a boring state with nothing but cornfields. Yes, we do have cornfields. No, we don’t have mountains or oceans. But we do have rolling hills, scenic rivers, foodie towns, friendly people, a variety of sports teams (some good, some not so good) and a whole lot of agriculture!
Ohio is blessed with those cornfields mentioned above along with soybean and wheat fields too. We are lucky to have poultry farmers that give all of us our eggs, pig farmers, turkey farmers, dairy cows, and beef cows.
Blogging has allowed me to meet some of these farmers and to see the farms and animals with my own eyes.
I think there is a bit of a misconception of what beef farming is like. I think people think of beef farming as “factory farming” or perhaps that these farms are the cow equivalent of puppy mills where the animals are mistreated or uncared for, but it’s simply not true.
From seed stock farms to feedlots the farmers care for these animals and treat them with respect. They work around the clock (holidays too) to make sure the cows are content. They have lots of room, a good balanced diet and are comfortable.
No matter what diet you may be following, it is easy to forget that there are real people behind the food that we eat. Food doesn’t just come from the grocery store, it comes from farms that have been operating under several generations. It comes from people who are passionate about their jobs, people who will not rest until we, as consumers are happy.
Most of Ohio’s farms are still family-owned and operated. There are over 17,000 beef farms right here in Ohio!!
Through proper care, nutrition, and genetics, today’s beef farmers produce about 20% of the world’s beef with fewer cows than ever!
In honor of our beef farmers, I am celebrating “Crocktober” with one of my favorite slow cooker recipes; beef brisket chili!
How To Make Slow Cooker Chili
I used a beef brisket for this chili recipe. Brisket comes from the lower chest or the breast. Brisket isn’t the most tender cut, but that is what makes it perfect for slow cooking. No matter what cut you use, lean beef is an essential part of our diets. Studies show that lean beef can help maintain normal cholesterol levels. A 3 oz serving of beef provides 25 grams of protein.
Coat your beef brisket with a seasoning blend. Cut your brisket into even chunks and brown them in a skillet.
Place the browned pieces into your slow cooker then add rinsed and drained beans, beef broth, crushed tomatoes, and a little beer. I also added a little harissa which lends the chili a fair amount of heat.
How long does slow cooker chili take? Allow the chili to cook on low for 8 hours or on high for 2-3 hours.
Can you Overcook Slow cooker chili? Yes, sort of. Brisket can become a little chewy if it is cooked for too long.
Slow Cooker Chili Tips
- As mentioned above, beef brisket does well being cooked on low and slow. But you can use other cuts of beef in its place including ground beef.
- Add a little cooked bacon to your chili for a little more flavor.
- I chose to use kidney beans and black beans for this recipe, but pinto beans would be a nice option.
- I used crushed tomatoes because I like the consistency, however diced tomatoes would work as well.
- Omit the beer if you prefer and use beef broth or water instead.
- The harissa does add quite a bit of heat. It can be left out or add a little hot sauce or salsa (either red or green).
- You can also add some starch to this chili (as I have done in this Chili with Beef and Bulgur and this Quinoa Chili Verde)
Slow Cooker Do’s and Don’ts
- Resist the urge to open the lid while the slow cooker is working! Opening the lead to peak inside allows heat to escape which will slow down your cooking time.
- Let your slow cooker preheat. Give the cooker about 20 minutes to warm up before you start to add your ingredients.
- Take care not to overcrowd your cooker. A slow cooker works best when it is ½ half to 2/3rds full.
- Try to cook your food in the slow cooker at the lowest setting. Slow and low cooking brings out the best flavors!
Try These Beef Recipes:
- 3 lb beef brisket
- 1 tablespoon olive oil
- 2 tablespoons dried oregano
- 1 tablespoon paprika
- 1 tablespoon cumin
- 1/2 tablespoon cayenne pepper
- 1/2 tablespoon salt
- 1 teaspoon garlic powder
- 1 cup beer
- 1 14 oz can chili beans rinsed and drained
- 1 14 oz can black beans rinsed and drained
- 1 14 oz can beef broth
- 1 28 oz can crushed tomatoes
- Harissa (optional)
- Heat a large skillet over medium high heat. Add olive oil
- Season the brisket with the oregano, paprika, cumin, cayenne, salt and garlic powder.
- Cut the brisket into equal bite-sized cubes and add the beef to the hot skillet. Brown the beef, working in batches if necessary and transfer the meat to a preheated slow cooker.
- Top the beef with the beans, beer, broth, tomatoes and harissa if using.
- Cook chili on low for 8 hours.
- Serve with cheese and extra harissa if desired.