Pork-Brisket Chili

Total Time:
8 hr 25 min
Prep:
25 min
Cook:
8 hr

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes
  • 1 1/2 pounds beef brisket, cut into 1-inch cubes
  • Kosher salt and freshly ground pepper
  • 2 15 -ounce cans black beans (do not drain)
  • 1 14 .5-ounce can diced tomatoes
  • 1 red bell pepper, finely chopped
  • 1 red onion, finely chopped, plus more for topping
  • 1 to 2 chipotle chile peppers in adobo sauce, finely chopped, plus 1 tablespoon sauce from the can
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • Grated cheddar cheese and/or sour cream, for topping (optional)
Directions

Season the pork and brisket with 1 teaspoon salt and 1/4 teaspoon pepper each. Combine the black beans and their liquid, the tomatoes, bell pepper, red onion, chipotles and adobo sauce, the chili powder, cumin, oregano and 1 teaspoon salt in a 6-quart slow cooker.

Add the pork and brisket and stir to combine. Cover and cook on high, 8 hours. Season with salt. Serve with cheese, sour cream and red onion.

Photograph by Christopher Testani


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    This recipe is featured in:

    Slow-Cooker Meals