Swap meat: Brisket has great flavor, but boneless chuck roast would also work well in a pinch.

Robby Melvin


Credit: Hector Sanchez; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro

Recipe Summary test

20 mins
7 hrs 20 mins


Ingredient Checklist


Instructions Checklist
  • 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. 

  • 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. 

  • 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.

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

Nutrition Facts

316 calories; fat 16g; saturated fat 5g; cholesterol 73mg; fiber 3g; protein 26g; carbohydrates 18g; sodium 522mg; iron 4mg; calcium 95mg.