Ingredients
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1/4 Cup Olive Oil
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2 Cups Yellow Onion (Diced)
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6 Cloves GarlicMinced
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2 Tbs Chili Powder
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1 Tbs Red Pepper FlakesCrushed
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1 Tbs Cayenne Pepper
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2 Tbs Cumin (Grounded)
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2 Diced Red & Green Bell Pepper
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1 Bay Leaf
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6 Cups TomatoChopped with their liquid
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5 Pounds BrisketLeftover Barbecue Brisket
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To taste Salt and Pepper
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1/2 Cup Beerpreferably lager
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2 15-ounce Cans Red Kidney Beans
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For serving Sour Cream
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For serving Cheddar Cheesegrated
Description
The word ‘chili’ conjures up a concoction of ground beef and beans. If you take the basic formula but substitute leftover brisket, you get a hybrid chili that is the best of both worlds. It has the toothsome meatiness of Texas Chili and the full meal appeal of the ground beef and beans.
Directions
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1
Done
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Heat the olive oil in a very large, heavy-bottomed saucepan over medium heat. Add the onions and garlic and saute until soften but not browned, 8 to 10 minutes. |
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2
Done
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Add the chili powder, red pepper flakes, cayenne, and cumin and saute for about 1 minute. |
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3
Done
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Add the bell peppers, bay leaf, tomatoes with their juice, the leftover brisket, 1 tablespoon salt, 1 teaspoon pepper and bring to a boil. |
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4
Done
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Reduce the heat to low, and stir until the texture becomes thick (5-10 minutes). |
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5
Done
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Serve with sour cream and grated cheddar cheese. |
