Set it and forget it. Black beans, beef brisket, a healthy dose of spices, and a quick prep time take this chili to the next level.
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
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 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.
Cover and cook on LOW 8 hours. Uncover and cook until slightly thickened, about 1 hour.
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