Ingredients:
1 lb ground beef
1 lb smoked brisket
4 minced garlic cloves
1 chopped yellow onion small
1 chopped red bell pepper small
1 chopped orange bell pepper small
1 chopped green bell pepper small
1 can tomato soup
1 can diced tomatoes
1 can beef broth (14.5oz)
sliced pimentos 1 T (optional, I only added this because I had the jar already open)
Spices:
1 T chili powder
1 T smoked paprika
1 T cayenne pepper
1 tsp. cumin
1 tsp. garlic powder
1 tsp. ground coriander
1/2 tsp. black pepper
1 T dried oregano
1 can drained kidney beans
1 can chili beans
salt & pepper to taste
Brown ground beef in large pot
Add garlic and onion and saute for a couple of minutes.
Add all spices and saute with meat for a few minutes (the spices get all nice and toasty).
Add all chopped bell peppers.
Saute for a few minutes (building layers of flavor).
Add can of diced tomatoes, tomato soup, beef broth, and sliced pimento.
Simmer covered for 1 hour.
Add chopped smoked brisket.
Simmer covered for 1 hour.
Add kidney and chili beans.
Simmer covered for 1 hour.
Remove lid and simmer uncovered for 30 minutes.
You can cook longer or shorter depending on how firm/mushy you want your beans. Also cook down to the thickness you prefer. If too thick, add more beef broth or don’t simmer uncovered at the end.
Taste throughout the process to see if salt is needed.
My original recipe replaces the smoked brisket with pork sausage. If you use that instead, cook with the ground beef and proceed with the rest of the recipe normally.
ENJOY
Source
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