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Slow-Cooker Brisket Chili Recipe

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This recipe for Slow-Cooker Brisket Chili, by , is from Made With LOVE, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tracy Bierman


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


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.




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