Brisket and Bean Chili

Brisket and Bean Chili
Photo by Scott Phillips


  • 1 lb. leftover brisket, cut into ½-inch dice (about 4 cups), plus 1-½ cups leftover brisket juices
  • Dash balsamic or red wine vinegar (optional)
  • 3 Tbs. ancho chile powder
  • 1 Tbs. dried oregano
  • 1 12-oz. bottle lager beer (such as Corona)
  • Kosher salt and freshly ground black pepper
  • 1 28-oz. can diced tomatoes
  • + 11 more ingredients
    • 2 large cloves garlic, minced
    • 3 Tbs. olive oil
    • 1 cup dried pinto or kidney beans
    • 1 large yellow onion, chopped
    • 2 large yellow onions, chopped
    • 1 Tbs. ground cumin
    • 1 6-oz. can tomato paste
    • ¼ tsp. cayenne
    • 4 large cloves garlic, minced
    • Kosher salt
    • 1 tsp. dried oregano

In a medium bowl, soak the beans in enough water to cover by at least 2 inches, and refrigerate overnight. Drain the beans and put them in a medium saucepan. Cover with fresh cold water by about 1 inch. Add the onion, garlic, and oregano. Bring to a boil over high heat, lower the heat to a simme...

View full recipe at Fine Cooking


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