Spicy Smoked Brisket Chili Recipe

For the chili:

• 2 tablespoons olive oil
• 1 large onion, finely diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and finely chopped
• 3 garlic cloves, minced
• 3 cups smoked beef brisket, cut into 1-inch cubes
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons paprika
• 2 teaspoons dried oregano
• 1 teaspoon salt, plus more to taste
• 2 cups low-sodium beef stock
• 12 ounces lager beer
• 15 ounces canned diced tomatoes
• 15 ounces canned tomato sauce
• 1 tablespoon chipotle in adobo sauce, finely chopped
• 4 ounces canned diced green chile peppers
• 15 ounces canned black beans or pinto beans, drained and rinsed
• 15 ounces canned kidney beans, drained and rinsed

For serving:

• 8 ounces cheddar cheese, coarsely shredded
• ½ cup sour cream
• ¼ cup thinly sliced scallions
• ¼ cup finely chopped red onion

1. 1

   Heat the oil in a Dutch oven or large pot over medium heat. Add the diced onions, bell pepper, and jalapeño, and cook, stirring occasionally, until starting to soften, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.

2. 2

   Add the brisket, chili powder, cumin, paprika, oregano, and 1 teaspoon kosher salt. Cook, stirring constantly, until fragrant, about 1 minute.

3. 3

   Add the beef broth and beer, scraping the bottom of the pot.

4. 4

   Add the tomatoes, tomato sauce, chipotle peppers, green chiles, and beans. Bring to a boil over high heat.

5. 5

   Reduce the heat to simmer and cook, covered and stirring occasionally, until the flavors meld, about 1 hour. If the chili gets too thick, add ½ cup water to thin as desired.

6. 6

   Serve the chili with sour cream and shredded cheese over top, and garnish with scallions and red onions.

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