Slow Cooker Texas Chuck Wagon Chili

(Courtesy of Betty Crocker)

Ingredients:
2 Tbsp. olive or vegetable oil
4 large onions, cut into eighths
4-4 1/2 lb. fresh beef brisket (not corned beef), trimmed of fat and cut into 1-inch pieces
1 1/2 Tbsp. finely chopped garlic
2 1/1 tsp. salt
1/2 tsp. pepper
2-4 dried ancho chilies, coarsely chopped
2 Tbsp. ground cumin
3 c. beef-flavored broth
2 large yellow, red or green bell peppers, cut into 2 1/2-inch strips
Shredded cheddar cheese, if desired


Directions:
Heat oil in a 4-quart Dutch oven over medium-high heat.  Cook onions in oil for 5-6 minutes, stirring frequently, until softened.


Stir in beef, garlic, salt and pepper.  Cook about 13 minutes, stirring occasionally, until beef is lightly browned; drain.  Place beef mixture in 6 quart slow cooker.  Stir in chilies, cumin and broth.


Cover and cook on low heat setting for 8-9 hours.


Stir in bell peppers.  Increase heat setting to high.  Cover and cook 10-12 minutes or until bell peppers are hot.  Serve with cheese.