2
large yellow, red or green bell peppers, cut into 2 1/2-inch strips
Shredded Cheddar cheese, if desired
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Steps
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.
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Beef brisket is a cut of beef taken from the breast section under the first five ribs. It requires long, slow, moist cooking, making it the perfect choice for this slow-cooker brisket chili.
Wondering about the Ancho chiles called for in this brisket chili recipe? Ancho chiles are dried poblano chile peppers. They have a rich, slightly sweet taste and can be mild to pungent in flavor but are not excessively hot.
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Nutrition Facts
Serving Size:1 1/2 Cups
Calories
435
Calories from Fat
180
Total Fat
20g
Saturated Fat
7g
Cholesterol
130mg
Sodium
1250mg
Total Carbohydrate
12g
Dietary Fiber
2g
Protein
52g
% Daily Value*:
Iron
32%
32%
Exchanges:
2 Vegetable; 7 Lean Meat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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