Brisket Chili

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• 3 lbs beef brisket (cut into bite-sized pieces see notes)
  Ingredient note

  Source: 3 lbs beef brisket (cut into bite-sized pieces see notes)
• 3 tablespoons olive oil plus more if needed
  Ingredient note

  Source: 2-3 tablespoons olive oil plus more if needed; upper source range endpoint used for shopping.
• 1 each large sweet onion (chopped)
  Ingredient note

  Source: 1 large sweet onion (chopped)
• 4 cloves garlic (minced)
  Ingredient note

  Source: 4 cloves garlic (minced)
• 2 tablespoons chili powder
  Ingredient note

  Source: 2 tablespoons chili powder
• 2 teaspoons ground cumin
  Ingredient note

  Source: 2 teaspoons ground cumin
• 1 ½ teaspoons smoked paprika
  Ingredient note

  Source: 1 ½ teaspoons smoked paprika
• 3 each chipotle peppers (minced)
  Ingredient note

  Source: 2-3 chipotle peppers (minced); upper source range endpoint used for shopping.
• 2 cups low-sodium beef broth
  Ingredient note

  Source: 2 cups low-sodium beef broth
• 4 tablespoons tomato paste
  Ingredient note

  Source: 4 tablespoons tomato paste
• 20 ounce Rotel diced tomatoes and green chilies
  Ingredient note

  Source: 2 (10-ounce) cans Rotel diced tomatoes and green chilies
• 14.5 ounce fire-roasted diced tomatoes
  Ingredient note

  Source: 1 (14.5-ounce) can fire-roasted diced tomatoes
• 15.5 ounce dark red kidney beans, drained and rinsed
  Ingredient note

  Source: 1 (15.5-ounce) can dark red kidney beans, drained and rinsed
• 15.5 ounce pinto beans, drained and rinsed
  Ingredient note

  Source: 1 (15.5-ounce) can pinto beans, drained and rinsed
• 2 tablespoons brown sugar
  Ingredient note

  Source: 2 tablespoons brown sugar
• ¼ teaspoon crushed red pepper (optional)
  Ingredient note

  Source: ¼ teaspoon crushed red pepper (optional)
• As Needed Salt
  Ingredient note

  Source seasoning: Salt and black pepper to taste
• As Needed black pepper
  Ingredient note

  Source seasoning: Salt and black pepper to taste

1. Heat the 1 ½ tablespoons of olive oil in a large Dutch oven. Brown the brisket. Work in batches so you don't crowd the pan. Remove the browned pieces to a plate. Do not clean the pot. You want those brown bits to give flavor to your chili.
2. Add the onion and cook over medium heat until soft, deglazing the pot. Reduce the heat to low, add the garlic, chili powder, ground cumin, and smoked paprika, then stir and cook for 1 minute.
3. Stir in the chipotle peppers, beef broth, and tomato paste. Add the browned brisket back to the pot. Simmer for 2½-3 hours.
4. Add the Rotel tomatoes, fire-roasted tomatoes, kidney beans, pinto beans, brown sugar, and red pepper flakes (if using). Simmer for 2 hours or until the beef is fork-tender.
5. Season with salt and freshly ground black pepper to taste. Customize with your favorite toppings.