Instructions

• Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering.
• Add 1 large yellow onion (diced), 2 cloves garlic (minced), 1 red bell pepper (diced), and 1 green bell pepper (diced). Sauté, stirring occasionally, until the vegetables are softened, about 5 minutes.
• Add 2 pounds cooked brisket (trimmed and cut into 1/2-inch cubes) to the pot. Sprinkle in 2 tablespoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook, stirring, for 2 minutes to coat the meat with the spices.
• Stir in the drained, rinsed 115-ounce can kidney beans and the drained, rinsed 115-ounce can black beans, the 128-ounce can crushed tomatoes, and 2 cups beef broth. Stir until combined and bring the mixture to a gentle simmer.
• Reduce the heat to low, cover the pot, and let the chili simmer gently for 2 1/2 to 3 hours, stirring every 20–30 minutes to prevent sticking and to help flavors meld.
• Remove from heat and ladle the chili into bowls. Serve hot topped with shredded cheddar cheese, chopped green onions, and sour cream, if desired.