You don’t have to be from Texas to enjoy a good bowl of red. The slow cooker is the perfect way to make chili. Many a chili contest has been won with this method of slow cooking brisket with the chili ingredients.
SLOW COOKER SIZE: MEDIUM
2 tablespoons olive oil
2 pounds boneless beef brisket, cut into bite-size cubes (see Tip)
1 medium onion, chopped
6 garlic cloves, minced
1 (28-ounce) can diced tomatoes, not drained
1 (6-ounce) can tomato paste
1 cup beef broth
1 (4-ounce) can chopped green chiles, not drained
4 tablespoons chili powder
2 tablespoons ground cumin
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon dried oregano
1 cup full-fat sour cream
1 avocado, peeled, pitted, and sliced
½ cup shredded cheddar cheese
1.Heat the olive oil in large skillet over medium-high heat. Add the brisket to the skillet and brown well on all sides, 4 to 6 minutes. Place the browned meat into the slow cooker. Add the onion, garlic, diced tomatoes, tomato paste, beef broth, chiles, chili powder, cumin, salt, pepper, and oregano to the slow cooker. Stir to combine.
2.Cover and cook on Low for 6 to 8 hours.
3.Ladle into bowls and serve garnished with the sour cream, avocado, and cheddar cheese.
★ TIP: If desired, substitute beef chuck for the brisket.
PER SERVING: 424 CALORIES ★ FAT 32 G (68%) ★ NET CARBS 8 G (7%) ★ PROTEIN 22 G (21%)
