Brisket chili

• One sweet onion, diced
• One large bell pepper, diced
• 3. tablespoons chili powder
• One tablespoon paprika
• Two tablespoons cumin
• One teaspoon dry oregano
• Four garlic cloves, minced
• Two fourteen ounce cans fire roasted tomato
• Two 15 oz cans of black beans (may substitute pinto beans)
• Two cups stock (chicken, vegetable, beef, beer)
• Two lbs smoked, chopped, or shredded brisket
• Two tablespoons neutral oil

Brisket

Prepare brisket the day before

Chili

Heat the oil in a Dutch oven over medium heat. Add the peppers and onions and sauté until soft (5-8 minutes). Add garlic and spices. Cook about a minute until spices are aromatic. Add the remaining ingredients and simmer for one to two hours. Add water as needed.

Best served the following day to allow smoke to infuse the cihili