When the weather gets cold, I crave soups, stews, and chilis. This brisket chili is the bomb! The combinations of flavors with the tender brisket make for a perfect weeknight dinner or a meal while watching Sunday night football. 
 
Yield 8 servings
 
2 lbs. beef brisket
5 Tbsp Olive oil
Salt and pepper
1 yellow onion, diced
2 yellow or green bell peppers, seeded and diced
4 garlic cloves, minced
1 tbsp smoked paprika
2 tsp cumin
1 tsp dried oregano
¼ tsp red pepper flakes
2 14oz. cans roasted tomatoes
2 15oz. cans pinto beans, rinsed
1½ cups chicken or beef stock
Sour cream
Cheddar cheese
Jalapeno’s sliced
 
In a large stockpot, add the 3 Tbsp oil and heat to medium-high. Season both sides of the brisket with salt and pepper. Place the brisket in the stockpot and brown on each side. 
 
Place the browned brisket into the slow cooker with ½ cup of broth. Cook on low for 6 - 8 hours. The brisket should be tender and easy to shred. 
 
Sauté the onions, peppers, and garlic in 2 Tbsp olive oil until softened.
 
Shred the brisket and remove any fatty pieces. Place the shredded brisket back in the slow cooker. Pour the onion mixture into the slow cooker. Next, add the smoked paprika, cumin, oregano, red pepper flakes, tomatoes, beans, and the remaining broth. Stir to combine. Season with salt and pepper to taste. Continue cooking in the slow cooker on low for 1 - 4 hours. 
 
Serve with sour cream, cheese, and jalapeños. 
 
Just Salt It, and enjoy!