Pork-Brisket Chili
- Level: Easy
- Total: 8 hr 25 min
- Prep: 25 min
- Cook: 8 hr
- 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)
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.
