I needed a recipe to use up my brisket leftovers. When I looked up brisket chili recipes I didn't find any that matched my tastes, or what I had on hand. If you want something hotter, I'd add hatch chilies, or jalapeños. I wanted to feed this to the whole family, toddlers included, so it was mild but extremely flavorful. Took me all afternoon, but it was worth it. A great meal to make on a cold day off. I also won a chili cookoff at work with this recipe, so ya know, for what that's worth... it's pretty darn good!
Prepare beans: boil in water for 5 minutes and let sit for an hour. Drain the beans and set aside in a bowl.
I used scissors to cut bacon into pot (and I used the same pot I had the beans in). Render and crisp the bacon. Add the onions, bell peppers, and garlic. Fry up until fragrant and the onions are mostly translucent.
Add the beans and everything but the beer. Stir, bring to a boil, then cover and lower the heat to low and simmer for 2 hours. Stir. Add the beer, stir some more, and leave the cover tilted. Simmer for 2 more hours.
Serve with corn chips and cheese.
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|Serving Size: 1 Serving (590g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 279 (39%)|
|Amt Per Serving||% DV|
|Total Fat 31g||41 %|
|Saturated Fat 10.4g||52 %|
|Monounsaturated Fat 12.3g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 123.3mg||38 %|
|Sodium 1154.5mg||40 %|
|Potassium 1577.1mg||42 %|
|Total Carbohydrate 37.2g||11 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 29.6g|
|Protein 66.7g||95 %|
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Calories per serving: 716
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