Slow-Cooker Brisket Chili

• 3 tablespoons all-purpose flour
• 2 tablespoons ancho chile powder
• 1 tablespoon ground cumin
• 1 tablespoon kosher salt
• 1 teaspoon dried oregano
• 2 pounds beef brisket, trimmed and cut into 1-inch cubes
• 2 (15-oz.) cans black beans
• 1 (15-oz.) can fire-roasted diced tomatoes, drained
• 1 red bell pepper, chopped
• 1 medium-size red onion, chopped
• 3 garlic cloves, minced
• 3/4 cup beef broth
• 4 tablespoons olive oil

1. Stir together flour, ancho chile powder, cumin, salt, and oregano in a small bowl. Sprinkle spice mixture evenly on each side of beef brisket cubes, and set aside.
2. Combine black beans, tomatoes, bell pepper, onion, garlic, and beef broth in a 6- to 7-quart slow cooker.
3. Heat 2 tablespoons of the oil in a large skillet over medium-high. Add half of brisket cubes; cook, stirring often, until browned on all sides, 5 to 7 minutes. Transfer beef to slow cooker. Repeat procedure with remaining oil and brisket.
4. Cover and cook on LOW 8 hours. Uncover and cook until slightly thickened, about 1 hour.

allpurpose, ancho chile powder, ground cumin, kosher salt, oregano, beef brisket, black beans, tomatoes, red bell pepper, red onion, garlic, beef broth, olive oil

Taken from www.myrecipes.com/recipe/slow-cooker-brisket-chili (may not work)