Kristin Croak

Slow-Cooker Brisket Chili

By Southern Living

Ingredients

3 tablespoons all-purpose flour

2 tablespoons ancho Chile powder

1 tablespoon ground cumin

1 tablespoon kosher salt

1 teaspoon dried oregano

2 pounds beef brisket, trimmed and cut into 1-inch cubes

2 (15-oz.) cans black beans

1 (15-oz.) can fire-roasted diced tomatoes, drained

1 red bell pepper, chopped

1 medium-size red onion, chopped

3 garlic cloves, minced

3/4 cup beef broth

4 tablespoons olive oil

How to Make It

Step 1 – Stir together flour, ancho Chile powder, cumin, salt, and oregano in a small bowl. Sprinkle spice mixture evenly on each side of beef brisket cubes, and set aside.

Step 2 – Combine black beans, tomatoes, bell pepper, onion, garlic, and beef broth in a 6- to 7-quart slow cooker.

Step 3 – Heat 2 tablespoons of the oil in a large skillet over medium-high. Add half of brisket cubes; cook, stirring often, until browned on all sides, 5 to 7 minutes. Transfer beef to slow cooker. Repeat procedure with remaining oil and brisket.

Step 4 – Cover and cook on LOW 8 hours. Uncover and cook until slightly thickened about 1 hour.