Smoked Beef Brisket Chili

Ingredients

• 2 cups smoked brisket
• 15 ounces canned kidney beans
• 15 ounces canned black beans
• 28 ounces canned diced tomatoes
• 1 large onion
• 4 cloves garlic
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 2 cups beef broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 bunch fresh cilantro
• 1 cup sour cream
• 1 cup shredded cheddar cheese

Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

2. 2

   Add minced garlic to the pot and cook for an additional 1-2 minutes until fragrant.

3. 3

   Stir in the chili powder, cumin, and smoked paprika. Cook for 1 minute to toast the spices.

4. 4

   Add the diced smoked brisket, canned kidney beans, canned black beans, and canned diced tomatoes (with their juice) to the pot.

5. 5

   Pour in the beef broth and stir to combine all ingredients. Season with salt and black pepper.

6. 6

   Bring the chili to a boil, then reduce the heat to low. Cover and let it simmer for 30-40 minutes, stirring occasionally.

7. 7

   Taste and adjust seasoning if necessary. If you prefer a thicker chili, let it simmer uncovered for an additional 10-15 minutes.

8. 8

   Serve hot, garnished with fresh cilantro, a dollop of sour cream, and a sprinkle of shredded cheddar cheese.