Chunks of leftover brisket make this chili much more interesting than one made with ground beef. If you don’t have time to cook beans, skip that step and use 3 cups drained and rinsed canned beans instead.

SERVES 4 TO 6

INGREDIENTS

FOR BEANS:

• 1 cup dried pinto or kidney beans
• 1 large yellow onion, chopped
• 2 large cloves garlic, minced
• 1 tsp. dried oregano
• Kosher salt

FOR CHILI:

• 3 Tbs. olive oil
• 2 large yellow onions, chopped
• 4 large cloves garlic, minced
• 3 Tbs. ancho chile powder
• 1 Tbs. dried oregano
• 1 Tbs. ground cumin
• 1/4 tsp. cayenne
• Kosher salt and freshly ground black pepper
• 1 28-oz. can diced tomatoes
• 1 12-oz. bottle lager beer (such as Corona®)
• 1 6-oz. can tomato paste
• 1 lb. leftover brisket (recipe p. 119), cut into 1/2-inch dice (about 4 cups), plus 1 1/2 cups leftover brisket juices
• Dash of balsamic or red-wine vinegar (optional)

INSTRUCTIONS

PREPARE THE BEANS:

1. Soak the beans in enough water to cover by at least 2 inches in a medium bowl, and refrigerate overnight.
2. Drain the beans and put them in a medium saucepan. Cover with fresh cold water by about 1 inch.
3. Add the onion, garlic, and oregano.
4. Bring to a boil over high heat, lower the heat to a simmer, and cook for 30 minutes.
5. Add 1 tsp. salt and continue to simmer until tender, about 30 minutes more.
6. Drain and set aside.

MAKE THE CHILI:

1. Heat the oil in a heavy-based 6-quart pot over medium heat.
2. Add the onions and cook, stirring occasionally, until soft and pale gold, about 15 minutes.
3. Add the garlic, chile powder, oregano, cumin, cayenne, 1 tsp. salt, and 1 tsp. black pepper and cook for 1 to 2 minutes.
4. Stir in the tomatoes and their juices, beer, and tomato paste.
5. Add the brisket and its juices, bring to a boil, and then reduce the heat to low.
6. Simmer, covered, until the meat is meltingly tender and the sauce is flavorful, about 30 minutes.
7. Season to taste with salt, pepper, and vinegar, if the chili needs some acidity for balance.
8. Serve the beans on the side, or stir them into the chili and simmer for about 15 minutes before serving.

NOTE:

• If you can’t find ground ancho chile powder, use regular chili powder instead and reduce the oregano and cumin to 1/2 tsp. each. Add cayenne to taste.

NUTRITION INFORMATION PER SERVING:

• 460 CALORIES | 35g PROTEIN | 45g CARB | 16g TOTAL FAT | 3g SAT FAT | 8g MONO FAT | 2.5g POLY FAT | 40mg CHOL | 1,240mg SODIUM | 12g FIBER