Servings: four to six.
Chunks of leftover brisket make this chili much more interesting than one made with ground beef. If you don’t have time to cook beans, skip that step and use 3 cups drained and rinsed canned beans instead.
The garnishes are half the fun. Serve with warm corn tortillas, sour cream, sliced avocado, salsa, and minced onion and cilantro. If you’re not from Texas, you may want to serve rice with the chili.
If you can’t find ground ancho chile powder, use regular chili powder instead and reduce the oregano and cumin to 1-1/2 tsp. each. Add cayenne to taste.
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I didn't follow the recipe to a T... I added some extra chile powder, honey, and a tablespoon each of balsamic and red sherry vinegar. When serving, I also grated some manchego cheese on top then added a few jalapeno pepper slices.So four stars... But my version... FIVE!
This is a good use for leftover brisket, but the recipe was a bit too sweet for my taste.
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