Pork-Brisket Chili

• 1 1/2 lbs boneless pork shoulder, cut into 1-inch pieces
• 1 1/2 lbs beef brisket, cut into 1-inch pieces
• kosher salt
• fresh ground black pepper
• 2 (15 ounce) cans black beans (do not drain)
• 1 (14 1/2 ounce) can diced tomatoes
• 1 red bell pepper, finely chopped
• 1 red onion, finely chopped (plus more for topping)
• 1 -2 chipotle chile in adobo, finely chopped (plus )
• 1 tablespoon adobo sauce, from the can
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• grated cheddar cheese, for topping
• sour cream, for topping

1. Season the pork and brisket with 1 teaspoons salt and 1/4 teaspoons 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 teaspoons salt in a 6-qt slow cooker.
2. 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.

pork shoulder, beef brisket, kosher salt, fresh ground black pepper, black beans, tomatoes, red bell pepper, red onion, adobo sauce, chili powder, ground cumin, oregano, cheddar cheese, sour cream

Taken from www.food.com/recipe/pork-brisket-chili-515697 (may not work)