Slow Cooker Brisket Chili

Slow Cooker Brisket Chili is a hearty and flavorful dish that will appeal to those who love bold, spicy flavors. With a combination of tender brisket, savory spices, and a medley of beans and fire-roasted tomatoes, this chili is sure to satisfy. The slow-cooking process allows the flavors to meld together, creating a rich and comforting meal that is perfect for a cozy night in or a casual gathering with friends. Whether you're a chili enthusiast or simply looking for a new and exciting dish to try, this Slow Cooker Brisket Chili is sure to become a new favorite.

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1. Gather all the necessary ingredients: 2 lb(s) Brisket, 2 tbsp(s) Chili powder, 1 tbsp(s) Ground cumin, 2 tsp(s) Paprika, 2 tsp(s) Salt, 1 tsp(s) Dried oregano, 1/2 tsp(s) Black pepper, 3 tbsp(s) Vegetable oil, 1/2 Onion, 1 Red bell pepper, 1 Green bell pepper, 1 tbsp(s) Minced garlic, 15 oz(s) Black beans, 15 oz(s) Kidney beans, 28 oz(s) Fire roasted tomatoes, 14 oz(s) Crushed tomatoes, and 1 cup(s) Beef broth.

2. Season the brisket with the chili powder, cumin, paprika, salt, oregano, and black pepper.

3. Heat the vegetable oil in a large skillet over medium-high heat.

4. Add the seasoned brisket to the skillet and brown it on all sides, about 3-4 minutes per side.

5. Transfer the browned brisket to a slow cooker.

6. In the same skillet, sauté the onion, red bell pepper, and green bell pepper until softened, about 5-7 minutes.

7. Add the minced garlic to the skillet and cook for an additional minute, stirring constantly.

8. Transfer the sautéed vegetables to the slow cooker with the brisket.

9. Add the black beans, kidney beans, fire-roasted tomatoes, crushed tomatoes, and beef broth to the slow cooker.

10. Cover the slow cooker and cook on low for 8-10 hours, or until the brisket is tender and easily shreds with a fork.

11. Once the brisket is cooked, remove it from the slow cooker and shred it using two forks.

12. Return the shredded brisket to the slow cooker and stir to combine with

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