1Large diced white onion (you can use green onions)
1Medium green bell pepper (diced)
2Cloves garlic (minced)or 2 tsp garlic powder
2tspOnion powder
2tspGround cumin
½tspGround mustard
146 fl ozTomato sauce
1 28 fl ozDiced tomatoes
115 ozCan pinto or kidney beans (drained and rinsed)
115 ozBlack beans (drained and rinsed)
1cupGreen pepper
1tbspOlive oil
2tspChili powder
1tspBlack pepper
½tbspBrown sugar
Kosher salt and pepper (to taste)
1Yellow onion (optional)
Instructions
Pan-fry the onions and peppers. Preheat your stove to medium heat with a large dutch oven or cast iron pot.
In a large skillet, drizzle the olive oil and mix in the diced peppers and onions. Cook for 5-6 minutes, or until the peppers are tender and the onions are transparent. Cook for another couple of minutes after adding the garlic.
Add the other ingredients to the brisket chili. Toss in the chopped brisket and toss gently in a stockpot until everything is well mixed.
Combine the beans, tomatoes, green pepper, and seasonings in a large mixing bowl. Taste and season with additional salt, pepper, chili powder, or other seasonings if necessary. Stir until everything is thoroughly blended.
Cook the chili. Reduce to a low heat setting and cover. Allow for at least 30 minutes, or up to 2 hours, of cooking time, stirring occasionally.
Serve right away. Garnish the cooked brisket chili with grated cheese, diced onions, sour cream, or your favorite toppings!