Brisket – Texas Chili

This is one from a quintet of brisket/crockpot recipes that use the same basic ingredients, aside from particular ingredients for particular recipes. They are:

Home-Style Stew
Italian Ragu;
Five-Spice Style. 

1 beef brisket, approximately 3 pounds
1 tablespoon paprika
1 teaspoon salt
½ teaspoon ground black pepper
1 large onion, chopped
4 cloves garlic, chopped
1 can (14.5 ounces) fire-roasted tomatoes
1 can (14.5 ounces) low-sodium beef broth
¼ cup cider vinegar
3 tablespoons chili powder
1 green bell pepper, chopped
sour cream
shredded cheese

Rub brisket with paprika, salt, and pepper; place in crockpot. Scatter chopped onion and garlic over meat. In medium bowl, mix tomatoes, broth, vinegar, chili powder, and green pepper. Pour over meat. Cook on high, 6 hours, or low, 9 hours. Remove brisket; cool slightly. Slice or shred the meat and stir it back into the sauce. Serve topped with sour cream and shredded cheese.


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