Smoked Brisket & Black Bean Chili
2 pounds diced stew meat or *pre cooked smoked brisket
1 medium onion, chopped
1 red pepper, diced
2 green chili diced (Serrano)
4 cloves garlic, minced
1 tablespoon cooking oil
1 ½ teaspoon Guajillo powder
1 ½ teaspoon Ancho powder
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
14.5-ounce can of diced tomatoes
¼ cup dark beer
4-6 cups vegetable or chicken broth
2- 15oz can black beans
1 tablespoon chiffonade of fresh cilantro
Zest and juice of 1 lime
2 tablespoons olive oil
1 teaspoon garlic, chopped
¼ cup sour cream
Rinse and drain beans. In a large saucepan or Dutch oven cook the stew meat in hot oil to caramelize the outside. Add onion, red pepper, serrano and garlic. Cook until tender. Stir in guajillo powder, ancho powder, cumin, oregano, salt, and ground red pepper. Cook and stir for 1 minute. Add tomatoes, beef and beer. Simmer 10 minutes. Add the vegetable or chicken broth. Bring to a boil; reduce heat. Cover and simmer for 1 hour until meat is tender. Add beans and cook 15 more minutes to blend flavors.
*If using cooked smoked brisket cut into bite size pieces and add with the beans.
Mix the cilantro, lime zest and juice, tsp garlic and olive oil. Add to chili. Check seasoning.
To serve, ladle chili into individual bowls. Top with a dollop of sour cream and garnish with cilantro and grated cheese. Makes 6 servings.