Using smoked brisket adds an extra layer of flavor to this traditional Texas chili.
Smoked Brisket Chili
Serves: 3 quarts
- 1 tablespoon vegetable oil
- 2 cups chopped onion 4 cups beef broth
- 2 (15-ounce) cans pinto beans, rinsed and drained
- 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
- 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.