Ingredients
2
tablespoons olive or vegetable oil
4
large onions, cut into eighths
4
to 4 1/2 pounds fresh beef brisket (not corned beef), trimmed of fat and cut into 1-inch pieces
1 1/2
tablespoons finely chopped garlic
2 1/2
teaspoons salt
1/2
teaspoon pepper
2
to 4 dried ancho chiles, coarsely chopped
2
tablespoons ground cumin
3
cups Progresso™ beef flavored broth (from 32-ounce carton)
2
large yellow, red or green bell peppers, cut into 2 1/2-inch strips
Shredded Cheddar cheese, if desired
Preparation
Heat oil in 4-quart Dutch oven over medium-high heat. Cook onions in oil 5 to 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 8 to 9 hours.
Stir in bell peppers. Increase heat setting to High. Cover and cook 10 to 12 minutes or until bell peppers are hot. Serve with cheese.
