BRISKET CHILI

INGREDIENTS

• 1-1/2 lbs chopped leftover brisket
• 2 cans kidney beans
• 5 cans tomato sauce
• 4 cloves garlic – finely diced
• 1 onion – diced
• 2 tsp salt
• 3 tsp chili powder
• 2 tsp dried oregano
• Splash of extra virgin olive oil 
• Pinch of S&P

BIG GREEN EGG SETUP:
Preheat the Egg to 300F and set it up for direct grilling. Add smoking chips if you desire. Once the Egg has stabilized, place a cast iron dutch oven directly on the grill grate. Allow the dutch oven to preheat for a minimum of 20 minutes.


INSTRUCTIONS

Once the dutch oven is hot, add a splash of EVOO and sauté the onions and garlic until soft. Season the onions & garlic with a pinch of S&P. Add the tomato sauce and stir in the brisket and dry seasonings. Once stirred thoroughly, shut the Egg dome and simmer for approx. 40 minutes, stirring occasionally. 


Stir in the kidney beans and simmer for another 20 minutes.

TIP:  I like to sprinkle shredded cheese and Fritos over the chili.