Leftover Smoked Beef/Brisket Chili

Ingredients:

• Olive oil
• 1 red onion, chopped
• 1 1/2 tsp. oregano
• 2 1/2 tsp. cumin
• 1/2 tsp. salt, and to taste
• 1/2 tsp. black pepper
• 2 tsp. smoked paprika
• 3 tsp. chili powder
• 1 TBSP garlic cloves, minced
• 1-2 jalapenos, seeded and minced
• 6 oz. tomato paste
• 1 – 1 1/2 lb. leftover smoked beef/brisket, chopped into bite size chunks
• 2 14 oz. cans fire roasted tomatoes
• 1 14 oz. can pinto beans, drained
• 1 14 oz. can kidney beans, drained
• 2 1/2 c. beef stock
• 1 TBSP Worcestershire sauce
• Serve topped with cheese, Fritos, green onions, and/or sour cream

Directions:

1. Heat a Dutch oven over medium to medium low heat; then add olive oil and saute the onion until tender. Add more olive oil if the onions are dry, and then add the oregano through the chili powder to toast the spices.
2. Add the garlic and jalapenos and saute until fragrant; and then add the tomato paste and toast until melted and incorporated.
3. Add the smoked beef/brisket and toss to combine, and then add the tomatoes, beans, beef stock, and Worcestershire sauce and toss to combine.
4. Simmer for 30 – 60 minutes or more; taste and adjust seasoning as necessary.
5. Serve topped with cheese, Fritos, green onions, and/or sour cream.

Leftover Smoked Beef/Brisket Chili: