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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

Description

Hearty Appetites Will Be Satisfied When Served Bowls Brimming With Spicy, Southwestern-style Chili.

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