Smoked Brisket Chili (Nothing fancy, just plain good)

By The Masons

Ingredients: 

• 1 ½ diced yellow onion (diced)
• 1 ½ bell pepper (diced)
• 2 celery stalks (diced)
• 3 lbs ground beef 
• 1 lb smoked brisket (chopped)
• 3 Tbsp minced garlic
• 1 ½ tbsp oregano
• 3 tsp coriander
• 6 tbsp chili powder 
• 2 cans tomato paste
• 5 cans (14.5 oz) Italian stewed tomatoes (not drained)
• 2 cans (15.5 oz) chili beans (not drained)
• 2 cans (15.5 oz) kidney beans (not drained)
• 1-3 cups of beef broth (half homemade smoked chicken broth and half beef broth is ideal)*
• Salt and pepper

Optional: 

Diced carrots can be added for additional veggie/sweet flavoring. Add diced carrots with onion. 

*More or less broth depending on your preference can be added for thicker/soupier chili. 

Directions:

Smoke brisket (store bought is fine if time constrained or no smoker available). 

In soup pot, saute onion, bell pepper, celery, carrot (optional) until softened. Add garlic and ground beef. Cook beef thoroughly. 

Add chopped brisket, spices, cans of tomatoes and beans, and 1 cup of broth. Cook on medium-low heat for as long as possible. More time = more flavor. We try to make a few hours ahead of time. 

Serve with cheddar cheese, sour cream, chopped green onion and a thick slice of sourdough bread.