This hearty, richly spiced chili is made in a slow cooker so it’s easy to prepare and transport if you’re traveling for game day. Instead of bowls, set out mugs and let everyone help themselves to the chili and crema.

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Credit: Victor Protasio; Prop Styling: Mindi Shapiro Levine; Food Styling: Torie Cox

Recipe Summary test

30 mins
9 hrs
Serves 8


Ingredient Checklist


Instructions Checklist
  • Stir together first 5 ingredients in a small bowl. Toss spice mixture with brisket cubes until well coated.

  • Heat 2 tablespoons of the oil in a large skillet over medium-high. Add half of brisket cubes, and cook, stirring often, until browned on all sides, 5 to 7 minutes. Transfer to a 6-quart slow cooker. Repeat procedure with remaining oil and brisket.

  • Stir beans, tomatoes, bell pepper, onion, garlic, and beef broth into slow cooker. Cover and cook on LOW until beef is tender, about 8 hours. Uncover and cook until slightly thickened, about 30 minutes. Stir in lime juice, and serve immediately with Cilantro-Lime Crema.