Slow Cooker Texas Chuck Wagon Chili

 

2

tablespoons olive or vegetable oil

4

large onions, cut into eighths

4

to 4 1/2 pounds fresh beef brisket (not corned beef), trimmed of fat and cut into 1-inch pieces

1 1/2

tablespoons finely chopped garlic

2 1/2

teaspoons salt

1/2

teaspoon pepper

2

to 4 dried ancho chiles, coarsely chopped

2

tablespoons ground cumin

3

cups Progresso® beef flavored broth (from 32-ounce carton)

2

large yellow, red or green bell peppers, cut into 2 1/2-inch strips

Shredded Cheddar cheese, if desired

• 1 Heat oil in 4-quart Dutch oven over medium-high heat. Cook onions in oil 5 to 6 minutes, stirring frequently, until softened.
• 2 Stir in beef, garlic, salt and pepper. Cook about 13 minutes, stirring occasionally, until beef is lightly browned; drain. Place beef mixture in 6-quart slow cooker. Stir in chilies, cumin and broth.
• 3 Cover and cook on Low heat setting 8 to 9 hours.
• 4 Stir in bell peppers. Increase heat setting to High. Cover and cook 10 to 12 minutes or until bell peppers are hot. Serve with cheese.