Step 1

Prepare the brisket the night before, as it takes about 8 hours to slow cook.

Step 2

Stir together the salt, pepper, brown sugar, paprika and garlic powder. Sprinkle or rub all over the brisket. Heat the olive oil in a dutch oven (or your slow cooker, if it does it) over medium-high heat. Add the brisket and sear it on both sides until golden, about 2 minutes per side.

Step 3

Place the brisket in the slow cooker with ½ cup of stock or beer. Cook on low for 8 hours.

Step 4

After 8 hours, you can shred or chop the brisket. At this point, you can add ALL the other ingredients to the slow cooker. Since I have a slow cooker that also sautes in the crock, I remove the brisket first, then I saute the peppers, onions and garlic until soft.

Step 5

Stir in all of the spices, tomatoes, beans and stock or beer. Add your brisket back in (if you removed it). Cover the slow cooker and cook on high for 2 to 4 hours, or low for 6 to 8 hours.

Step 6

Serve with sour cream, grated cheddar, chives and scallions. Leftovers freeze well for about 6 months!