Pork-Brisket Chili

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  • Level: Easy
  • Total: 8 hr 25 min
  • Prep: 25 min
  • Cook: 8 hr
  • Yield: 6 to 8 servings
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1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes

1 1/2 pounds beef brisket, cut into 1-inch cubes

Kosher salt and freshly ground pepper

2 15-ounce cans black beans (do not drain)

1 14.5-ounce can diced tomatoes

1 red bell pepper, finely chopped

1 red onion, finely chopped, plus more for topping

1 to 2 chipotle chile peppers in adobo sauce, finely chopped, plus 1 tablespoon sauce from the can

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon dried oregano

Grated cheddar cheese and/or sour cream, for topping (optional)


  1. Season the pork and brisket with 1 teaspoon salt and 1/4 teaspoon pepper each. Combine the black beans and their liquid, the tomatoes, bell pepper, red onion, chipotles and adobo sauce, the chili powder, cumin, oregano and 1 teaspoon salt in a 6-quart slow cooker.
  2. Add the pork and brisket and stir to combine. Cover and cook on high, 8 hours. Season with salt. Serve with cheese, sour cream and red onion.