RECIPE FOR 10 SERVINGS: 1/4 Cup Olive Oil 2 Cups Yellow Onion (Diced) 6 Cloves Garlic 2 Tbs Chili Powder 1 Tbs Red Pepper Flakes 1 Tbs Cayenne Pepper 2 Tbs Cumin (Grounded) 2 Diced Red & Green Bell Pepper 1 Bay Leaf 6 Cups Tomato 5 Pounds Brisket To taste Salt and Pepper 1/2 Cup Beer 2 15-ounce Cans Red Kidney Beans For serving Sour Cream For serving Cheddar Cheese 1 Heat the olive oil in a very large, heavy-bottomed saucepan over medium heat. Add the onions and garlic and saute until soften but not browned, 8 to 10 minutes. 2 Add the chili powder, red pepper flakes, cayenne, and cumin and saute for about 1 minute. 3 Add the bell peppers, bay leaf, tomatoes with their juice, the leftover brisket, 1 tablespoon salt, 1 teaspoon pepper and bring to a boil. 4 Reduce the heat to low, and stir until the texture becomes thick (5-10 minutes). 5 Serve with sour cream and grated cheddar cheese.
January 16, 2020 at 10:31 AM EST - Updated January 16 at 4:23 PM