We looked to our Texas neighbors for inspiration for this hearty one-pot wonder.
Brisket and Red Bean Chili
Yields: 8-10 servings
- 1 pound dried red kidney beans, sorted and rinsed*
- 1 tablespoon vegetable oil
- 1 cup chopped yellow onion
- 4 cloves garlic, minced
- 3 tablespoons chili powder
- 2 teaspoons chopped fresh oregano
- 1 teaspoon ground cumin
- ¼ teaspoon crushed red pepper
- 1 quart unsalted beef broth
- 2 cups water
- 1 (14.5-ounce) can chili-seasoned diced tomatoes, undrained
- 3 tablespoons tomato paste
- 4 teaspoons clover honey
- 1 pound smoked beef brisket, cut into ½-inch pieces
- 3 tablespoons hot sauce
- 2½ teaspoons kosher salt
- Crackers, to serve
- Garnish: fresh oregano leaves, shredded Colby Jack cheese, crushed red pepper
- In a large bowl, combine beans and water to cover by 2 inches. Cover and let stand for 6 hours to overnight. Drain, discarding liquid.
- In a large stock pot or Dutch oven, heat oil over medium heat. Add onion and garlic; cook until softened, 4 to 5 minutes. Stir in beans, chili powder, oregano, cumin, and red pepper. Add broth and 2 cups water. Bring to a boil, and reduce heat to medium-low; cover and simmer, stirring occasionally, until beans are tender, 50 minutes to 1 hour.
- Stir in tomatoes, tomato paste, and honey. Bring to a boil, and reduce heat to medium; cook, uncovered, stirring occasionally, for 30 minutes. Stir in brisket, hot sauce, and salt; cook, uncovered, stirring occasionally until broth is thickened and well-seasoned, about 30 minutes more.
- Serve with crackers. Garnish with oregano, cheese, and red pepper, if desired.
*We used Camellia Red Kidney Beans