Preheat the oven to 200 degrees celsius (390 degrees farenheit)
Cut the brisket into approximately 1 inch sized cubes and season with salt and pepper
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.
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 drained black beans and cooked beef and place the pot in the oven to cook for 3 hours.
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.
Serve the chili with any toppings of choice.
*Dried black beans are an ingredient which can be introduced on the Specific Carbohydrate Diet once you are completely symptom free. If you are not in remission or following a bean free diet such as Paleo, the beans can be omitted without impacting the dish.