Active Time
20 Mins
Total Time
7 Hours 20 Mins
Yield
6
Hector Sanchez; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro

How to Make It

Step 1

Combine tomatoes, corn, bell peppers, and garlic in a 5- to 6-quart slow cooker. Stir together flour, ancho chile powder, cumin, and salt in a medium bowl. Add brisket cubes to flour mixture; toss to coat. 

Step 2

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add half of the seasoned brisket cubes and cook until browned, about 2 minutes per side. Transfer to slow cooker. Add remaining 1 tablespoon oil to skillet and repeat process with remaining half of the seasoned brisket cubes. Pour brother into slow cooker. 

Step 3

Cover slow cooker and cook on low until meat is mostly tender, about 6 hours. Uncover and cook on low until chili has thickened and meat is fully tender, about 1 hour.

Step 4

Stir together sour cream, lime zest, and lime juice in a small bowl. Top chili with queso fresco and serve with lime crema. 

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