Texas Brisket Chili
The Lonestar State is all about being big and having big flavors! That's the spirit behind this Texas Brisket Chili! The tomato goodness that forms the base is rich, bright, and a little sweet,...
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Cooking tools:
- Slow cooker
- Mixing bowl
- Skillet
- Stove
- Tongs
- Wooden spoon
- Ladle
- Serving bowl
- Spoon
- Measuring spoon
- Cutting board
- Chef's knife
- Can opener
- Measuring cup
Ingredients
- 2 pounds brisket, trimmed, cut into 1 1/2-inch pieces
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 3 tablespoons vegetable oil
- 1/2 onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 tablespoon garlic, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 2 (14-ounce) cans fire-roasted tomatoes
- 1 (14-ounce) can crushed tomatoes
- 1 cup beef broth
- sour cream, to taste
- cheese, to taste, of your choice, shredded
- green onions, to taste, chopped
