Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Southern Living October 2016

Gallery

Credit: Greg Dupree; Styling: Claire Spollen

Recipe Summary

active:
20 mins
total:
9 hrs 20 mins
Yield:
Serves 10 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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