Beer-Braised Brisket Chili

Name: Beer-Braised Brisket Chili
Yield: serves 8 to 10
Ingredients: 5 slices bacon, chopped; One 5-pound brisket of beef, trimmed, cut into 1-inch cubes; 1 tablespoon kosher salt; 2 teaspoons freshly ground black pepper; 1 large red onion, finely chopped; 4 cloves garlic, finely chopped; 1 small jalapeño pepper, seeds removed, finely chopped; 2 tablespoons chile powder; 2 tablespoons tomato paste; 12 ounces beer, preferably Budweiser; One 32-ounce can diced tomatoes, with juices; 2 chipotle peppers packed in adobo sauce, chopped; 2 tablespoons adobo sauce; Two 15-ounce cans pinto beans, drained and rinsed; Pepper-Jack cheese, shredded, for serving; Tortilla chips, crushed, for serving; Avocados, diced, for serving; Fresh cilantro, chopped, for serving

December 14, 2011

GINA I can hear “It’s a Man’s World” by James Brown playing whenever I make this chili. But beer, bacon, and brisket are three of my favorite “b”s, too. So don’t be scared, ladies—this delicious chili will please the whole family, not just your quarterbacks. As with most stews and chilis, this is best made the night before, and reheated right before the big game starts!

Recipe notes

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