Brisket and Bean Chili

Ingredients

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