Slow-Cooker Brisket Chili

• Meat

  • 2 lbs Beef brisket

• Produce

  • 1 2 pounds (15-oz. cans Black beans
  • 3 lbs Garlic cloves
  • 1 tsp Oregano, dried
  • 1 lbs Red bell pepper
  • 1 lbs Red onion, medium size
  • 1 1 pounds (15-oz. can Tomatoes, fire-roasted

• Canned Goods

  • 3/4 cup Beef broth

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 2 tbsp Ancho chile powder
  • 1 tbsp Kosher salt

• Oils & Vinegars

  • 4 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin, ground

Found on myrecipes.com

Description

Directions

• 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. 2. Combine black beans, tomatoes, bell pepper, onion, garlic, and beef broth in a 6- to 7-quart slow cooker. 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. 4. Cover and cook on LOW 8 hours. Uncover and cook until slightly thickened, about 1 hour.