Brisket and Black Bean Chili

I cut this recipe from Southern Living recently and Jason really enjoyed it.  Brisket isn't a cheap cut of meat, so I think these same flavors could be developed with stew meat.  I asked the butcher to cut just the right size I needed instead of buying way more meat than I needed.

Brisket and Black Bean Chili

3 Tbsp. flour
2 Tbsp. chili powder
1 Tbsp. cumin
1 Tbsp. salt
1 tsp. dried oregano
2 lb. beef brisket, trimmed and cut into 1 inch cubes
4 Tbsp. olive oil, divided
2 (16 oz.) cans black beans, drained and rinsed
1 (14.5 oz.) can fire roasted diced tomatoes, drained
1 (orange, red or yellow) bell pepper, chopped
1 small red onion, chopped
3 garlic cloves, minced
1 to 1 ½  c. beef broth

Combine first 5 ingredients and toss brisket cubes in mixture until coated.  In Dutch oven, heat 2 Tbsp. oil and brown half of the brisket cubes until browned on all sides.  Remove to a plate.  Repeat with remaining oil and brisket cubes.  Remove to a plate.  Pour half a cup of beef broth in and scrape the bottom of the pot clean.  Add onions and pepper and cook until tender.  Add minced garlic and stir until fragrant.  Add beans, tomatoes, remaining broth and brisket into pot.  Simmer on low about 4 hours until brisket is tender.

This chili tasted even better the second day.