So Good: Smoked Brisket Chili

Here it is folks, my once a year chili recipe in February.  It just seems like the right thing to do.

I hate ground meat (chopped meat) so only use brisket in my chili.  
Beans are a must.

No chocolate please, this is not Cincinnati.  

I cheated here, because I bought a pound of gorgeous, fatty, smoked brisket from a real BBQ place and froze it just to make a chili.

Of course you can use your mother's leftover Jewish style brisket here, it just won't be as smoky in flavor.

This is my favorite chili recipe to date.    You can use whatever you like, omit or add things, but this is how I made it.   

It makes a lot!  So perfect for a party or the freezer.

Here goes:

Smoked Brisket Chili:

• 1-2 pounds smoked brisket, cooked (cut into small cubes)
• ▢1 large onion (diced)
• ▢1 medium red bell pepper (diced)
• ▢3 cloves garlic (minced)
• 1 tbsp ancho chili powder
• ▢1 tbsp brown sugar
• ▢2 teaspoons garlic powder
• *1 tbsp of smoked paprika (pimenton) if not using smoked brisket
• ▢1 24 oz jar tomato puree or passata 
• ▢1 28 oz can diced tomatoes
• ▢
• ▢2 15 oz can black beans (drained and rinsed)
• corn salsa & cilantro (optional) 
• ▢
• ▢

In a large Dutch oven, add the brisket, onions, peppers and garlic and coat in the spices.   Cook until translucent, about 5 minutes or so.

Add in the tomatoes, beans and simmer this for at least 30 minutes, until it is getting nice and thick.

Garnish with fresh cilantro or whatever else you like to put on top of your chili.
This gets even better the next day.

Ok, see you next year!

• ▢Sauté the onions and peppers. Place a large dutch oven or cast iron pot on your stove and pre-heat to medium heat. Drizzle the olive oil in the pan and add the diced onions and bell peppers. Cook for 5-6 minutes or until the peppers have softened and the onions are semi-translucent. Add in the garlic and cook for 1-2 minutes mor
• ▢2 teaspoons ground cumin