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.
Our house full of young men rate this as their absolutely favorite chili recipe. Definitely a Man Meal! We will have to triple it next time! We substituted a 'California Brisket' also called a Tri-Tip Roast that is basically the tail end of a sirloin roast to make this a little leaner. Thank You for a terrific recipe!!!
Just made this recipe yesterday - absolutely delicious! Bought a 4.75 lb brisket at Costco and cut in half (froze remaining half). Made as directed except: 1. sauteed onion, pepper (green) and garlic first until soft2. used whole can of tomatoes and reduced beef broth to 1/2 cup - didn't see any point in throwing tomato juice down drain 3. drained the black beans - didn't washBrisket was extremely tender and much more flavorful than ground beef. Served over cornbread.This recipe is a keeper - especially now as fall/winter is upon us.
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