"A traditional beef-and-bean variety centered around the unbeatable scrumptiousness of smoked brisket."
1 tablespoon beef tallow or olive oil
1 large, sweet onion, diced
1 jalapeno pepper, diced
1 pound smoked brisket (I use leftover chopped brisket)
3 tablespoons chili powder
1 tablespoon Loot N’ Booty BBQ El Jefe Grande Southwest Rub
1 tablespoon garlic powder
½ cup water, add another ½ cup if needed
1 10-ounce can Rotel Mild Diced Tomatoes with Green Chiles
1 7.75-ounce can El Pato Hot Tomato Sauce
1 14.5-ounce can chili beans
salt and pepper, to taste
for toppings:
Fritos, sour cream, shredded cheddar cheese, diced green onions
In a large stockpot, heat the beef tallow or olive oil over medium-high heat. Add the diced onions and jalapenos. Cook for 5–8 minutes or until onions are translucent.
Add the leftover brisket and stir to combine. Cook for 5 minutes, then add the chili powder, El Jefe Grande, and garlic powder. Stir to combine.
Add the water, Rotel, El Pato, and beans. Stir to combine and bring to a slow boil. Taste and add salt and pepper, if needed.
After the chili reaches a slow boil, stir, put the lid on the pot, reduce heat, and simmer for an hour. After an hour, stir, taste and season, as needed. Serve with toppings.