Active Time
20 Mins
Total Time
9 Hours 20 Mins
Yield
Serves 10 (serving size: about 3/4 cup)
Photo: Greg Dupree; Styling: Claire Spollen  

How to Make It

Step 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.

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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