Smoky Brisket Chili

Instructions

1. Prepare the vegetables
   Dice the onions, bell pepper, and jalapeños. Mince the garlic cloves. Set aside in separate bowls for easy access during cooking.
2. Sauté the aromatics
   Heat vegetable oil in a large Dutch oven over medium heat. Add the diced onions and cook for 5-7 minutes until translucent. Add the garlic, jalapeños, and bell pepper, and cook for another 3-4 minutes until softened.
3. Add the spices
   Stir in the chili powder, cumin, smoked paprika, and dried oregano. Cook for 1-2 minutes until fragrant, stirring constantly to prevent burning. This blooms the spices and enhances their flavor.
4. Incorporate the brisket
   Add the chopped smoked brisket to the pot and stir to coat with the spice mixture. Cook for 3-4 minutes, allowing the meat to meld with the spices and vegetables.
5. Add the liquids
   Pour in the beef broth, fire-roasted tomatoes, tomato paste, and beer (if using). Stir well to combine and bring to a gentle boil. The beer adds depth of flavor, but can be omitted if preferred.
6. Simmer the chili
   Reduce heat to low, cover and simmer for 3 hours, stirring occasionally. The longer it cooks, the more the flavors will develop and the brisket will become even more tender.
7. Season and adjust
   After simmering, taste and adjust seasonings with salt and pepper. If the chili is too thick, add a little more broth. If it's too thin, simmer uncovered for 15-20 minutes to reduce.