2 (15-ounce) cans mild chili-style black beans, drained
1 (28-ounce) can chunky-style crushed tomatoes
3 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
1½ teaspoons kosher salt
1 teaspoon garlic powder
¼ teaspoon ground black pepper
1 pound smoked beef brisket, cut into ¾-inch pieces
Queso fresco and sliced jalapeño, to serve
Instructions
In a large cast-iron Dutch oven, heat oil over medium-high heat. Reduce heat to medium. Add onion; cook until lightly browned, about 5 minutes. Add broth, beans, tomatoes, tomato paste, chili powder, cumin, salt, garlic powder, and pepper; bring to a low boil. Reduce heat to medium-low; simmer for 20 minutes, stirring occasionally.
Add brisket; cook until heated through, about 20 minutes. Serve with queso fresco and jalapeño.
Recipe by Southern Cast Iron at https://southerncastiron.com/smoked-brisket-chili/