Pork-Brisket Chili

• 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)

1. Season the pork and brisket with 1 teaspoon salt and 1/4 teaspoon pepper each.
2. 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.
3. Add the pork and brisket and stir to combine.
4. Cover and cook on high, 8 hours.
5. Season with salt.
6. Serve with cheese, sour cream and red onion.
7. Photograph by Christopher Testani

pork shoulder, beef brisket, kosher salt, black beans, tomatoes, red bell pepper, red onion, chile peppers, chili powder, ground cumin, oregano, cheddar cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pork-brisket-chili.html (may not work)