Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 pounds cooked brisket trimmed and cut into 1/2-inch cubes
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 15-ounce can kidney beans drained and rinsed
- 1 15-ounce can black beans drained and rinsed
- 1 28-ounce can crushed tomatoes
- 2 cups beef broth
- Shredded cheddar cheese for serving
- Chopped green onions for serving
- Sour cream for serving, optional
Instructions
- Heat olive oil in a large pot over medium heat. Add onions, garlic, and bell peppers, and sauté until softened, about 5 minutes.
- Add the brisket cubes to the pot along with chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 2 minutes, stirring to coat the meat with the spices.
- Stir in the kidney beans, black beans, crushed tomatoes, and beef broth. Bring to a simmer.
- Reduce heat to low, cover, and let the chili simmer for 2 1/2 to 3 hours, stirring occasionally.
- Serve the chili hot, garnished with shredded cheddar cheese, chopped green onions, and sour cream, if desired.