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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 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

Courtesy of Food Network Magazine

My Private Notes

Name: Pork-Brisket Chili
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT8H0M0.000S
Total time: P0Y0M0DT8H25M0.000S
Yield: 6 to 8 servings
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)