A 4-lb brisket for 2 people can last quite awhile. After 2 meals and 2 lunches, it was time for something new. Craig discovered this great recipe for chili beans on the BBQ Institute website. We love chili. We have had good chili, we have had great chili, we have had outstanding chili, but none compare to the incredible flavor of this chili. The smokiness and spice from the brisket add a wonderful depth of flavor.
Of course, the best part, was it was a great team effort on both Craig's and my part :-). Next time, we plan on saving a little more brisket to add to the chili.
Craig & Malinda's Chili2 cups dry pinto beans
2 large onions
6 cloves garlic
1 cup chicken stock (Canned works fine)
1 to 2 cups water depending on how soupy you like your chili
1 Tablespoon cumin
1/4 cup dark chili powder
1 Tablespoon ground black pepper
1 Tablespoon Kosher Salt
1 teaspoon oregano
1 Tablespoon Worcestershire sauce
1/2 to 1 teaspoon Chipotle powder (smoke and heat) or cayenne (just heat)
1/2 Tablespoon paprika
1 small can green chiles (drained and diced)
2-15oz can tomato sauce
1 to 2 pounds seasoned left over BBQ smoked beef brisket
Adjust salt and seasoning to taste with Kosher Salt
Step 1. In an 8 quart oven-safe pot (with lid) add 2 cups of pinto beans to 8 cups of hot water and bring to a boil for 3 minutes. Let stand for 4 hours covered, adding water as needed to keep beans covered in water. Drain off water. (Or soak overnight for less work)
Step 2. Preheat oven to 350ºf. Sauté 2 large minced onions and 4 to 8 cloves of minced garlic in olive oil over medium heat, stirring constantly until the onion is translucent. Add one 15oz can of tomato sauce to deglaze the pan and pour on top of drained beans. Add rest of ingredients (except for brisket), stir, cover, and bake for 2 hours.
Step 3. Add brisket and cook for half hour or more at lowest heat, stirring occasionally. Test for seasoning, adjust and enjoy. Garnish with grated cheese, diced onions, and sour cream. Serve with your favorite cornbread.