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:
1 Heat oil in 4-quart Dutch oven over medium-high heat. Cook onions in oil 5 to 6 minutes, stirring frequently, until softened.
2 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.
3 Cover and cook on Low heat setting 8 to 9 hours.
4 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
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