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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Slow Cooker Brisket Chili Recipe

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This recipe for Slow Cooker Brisket Chili is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp. all purpose flour
2 tbsp. ancho chile powder
1 tbsp. ground cumin
1 tbsp. kosher salt
1 tsp. dried oregano
2 lb. 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-sized red onion, chopped
3 garlic cloves, minced
¾ c. beef broth
4 tbsp. olive oil
Directions:
Directions:
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.

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

Heat two tablespoons of the oil in a large skillet on 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.

Cover and cook on LOW for eight hours. Uncover and cook until slightly thickened, about one hour.
Personal Notes:
Personal Notes:
Serves 10.

 

 

 

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