ingredients

• 3 lb beef brisket​ 
• 1 tablespoon olive oil 
• 2 tablespoons dried oregano 
• 1 tablespoon​ paprika 
• 1 tablespoon cumin 
• 1/2 tablespoon cayenne pepper 
• 1/2 tablespoon salt 
• 1 teaspoon garlic powder 
• 1 cup beer 
• 1 14 oz can chili beans rinsed and drained 
• 1 14 oz can black beans rinsed and drained 
• 1 14 oz can beef broth 
• 1 28 oz can crushed tomatoes 
• Harissa (optional)

cooking

1. Heat a large skillet over medium high heat. Add olive oil
2. Season the brisket with the oregano, paprika, cumin, cayenne, salt and garlic powder. 
3. Cut the brisket into equal bite-sized cubes and add the beef to the hot skillet. Brown the beef, working in batches if necessary and transfer the meat to a preheated slow cooker. 
4. Top the beef with the beans, beer, broth, tomatoes and harissa if using. 
5. Cook chili on low for 8 hours. 
6. Serve with cheese and extra harissa if desired.