Ingredients:

2 tablespoons olive oil

4 large onions, cut into eighths

4 lb. fresh brisket (not corned beef), trimmed of fat, 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 beef broth

2 large yellow, red, or green bell peppers, cut into 2 1/2-inch strips

shredded cheddar cheese

Directions:

1. In 4-quart pan, heat oil over medium-high heat. Cook onions in oil 5 to 6 minutes, stirring frequently, until softened. Stir in beef, garlic, salt and pepper. Cook 13 minutes, stirring occasionally, until beef is lightly browned; drain.

2. Place beef mixture in 6-quart slow cooker. Stir in chiles, cumin, and broth.

3. Cover; cook on low hear setting 8 hours.

4. Stir in bell peppers. Increase heat setting to High. Cover; cook 10 to 12 minutes or until bell peppers are hot.

Bon Appetit!