Step 1

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius)

Step 2

Cut the brisket into approximately 1 inch sized cubes and season with salt and pepper

Step 3

Place the oil in a large dutch oven/oven proof pot and once hot, work in batches searing the cubes of brisket on all sides. Once seared put the beef on a plate and set aside.

Step 4

Next add the garlic, onions and peppers to the pan and sauté for 5 minutes until the onions become translucent. Add in the remaining ingredients including the black beans and cooked beef and place the pot in the oven to cook for 3 hours.

Step 5

After 3 hours, remove a piece of beef from the pot and test to see if its tender. It should easily shred with a fork. If cooked remove all of the beef from the pot and shred into pieces using 2 forks. Return the shredded brisket to the pot and stir.

Step 6

Serve the chili with any toppings of choice.

Step 7

Cut the brisket into approximately 1 inch sized cubes and season with salt and pepper

Step 8

Turn the slow cooker on sear/saute and add in the oil. Once hot, work in batches searing the cubes of brisket on all sides. Once seared put the beef on a plate and set aside.

Step 9

Next add the garlic, onions and peppers to the pot and sauté for 5 minutes until the onions become translucent. Add in the remaining ingredients including the cubed butternut squash, black beans and cooked beef and cook for 8 hours on low or 4 hours on high.

Step 10

Once done cooking, remove a piece of beef from the pot and test to see if its tender (it should easily shred with a fork). If cooked, remove all of the beef from the pot and shred into pieces using 2 forks. Return the shredded brisket to the pot and stir.

Step 11

Serve the chili with any toppings of choice.