Brisket Chili

I was intrigued when I saw a chili recipe using brisket and decided to adapt it to our liking. The meat was so nice and tender at the end. This is a recipe that will feed a group of 20 easily. My photo at the end shows the chili with more of the toppings we had available to add. As usual you should adjust the seasonings to your own liking or tolerance of spices.

Ingredients:

• 5 pounds of brisket, cubed. (I had the butcher chop it up for me)
• 1/4 cup olive oil
• 1 large sweet onion chopped
• 3-6 cloves of garlic, minced
• 2 tablespoons chili powder
• 2 tablespoons ground cumin
• 1 tablespoon red pepper flakes
• 2 teaspoons cayenne pepper
• 2 red peppers, seeded and chopped
• 1 bay leaf
• 2 - 28oz. cans of chopped tomatoes
• 1 tablespoon salt (or to taste)
• 1 teaspoon freshly ground pepper
• 1 12oz. bottle of dark sweet beer (Imperial Russian Stout) optional
• 2 (approx. 15 oz.) cans beans of your choice (I used pinto)
• 1/4 cup chopped cilantro leaves 

Suggested toppings:

• Chopped fresh tomatoes
• Grated cheese
• Chopped avocado
• Chopped cilantro
• Chopped green onions (scallions)
• Sour Cream

Method:

1. Heat oil in heavy bottomed large dutch oven pot and brown meat in batches.
2. Remove the meat and keep separately in another container. 
3. In the meantime saute the onion and garlic in the same large pot over medium heat till softened. 
4. Add the chili powder, cumin, pepper flakes, and cayenne pepper and saute for 1 minute. 
5. Add the red peppers, bay leaf, tomatoes with juice and return the meat to the pot. 
6. Add the salt and pepper and bring to a boil. 
7. Reduce heat and cover pot tightly and simmer for 2 hours, stirring occasionally. Taste and add more seasonings if needed. 
8. Add the beer, cover pot and simmer for another hour or more. 
9. Add the beans and cilantro and heat through. 
10. Serve with suggested toppings or your favorites.

A salad, saltines, or cornbread would be nice along with the chili.