SMOKED BRISKET CHILI

My stepdad, John, cooks our family’s Sunday-night suppers. The grandkids play with the dogs on the porch or run around the pool while “Poppy” pulls something out of his smoker that’s been cooking for days. In the fall and winter, he always has a big pot of something warm and comforting on the stove, like gumbo or chili, that he dishes out as we sit around the kitchen island. This recipe is my take on his smoked brisket chili, adding molasses, beer, and chocolate. Because that’s how I roll.

2 tablespoons vegetable oil, divided

2 medium onions (about 2 cups), diced

3 small jalapeños, stems and seeds removed and discarded, and flesh cut into ½–inch pieces

1 green bell pepper, cut into ½–inch pieces

4 medium garlic cloves, minced

3 tablespoons cornmeal

2 teaspoons dried oregano

2 teaspoons ground cumin

2 teaspoons cocoa powder

¼ teaspoon cayenne pepper (optional)

2 tablespoons chili powder

1 (28-ounce) can crushed tomatoes

2 teaspoons dark molasses

2½ cups low-sodium chicken broth

1 (15-ounce) can pinto beans, drained and rinsed

1 (15-ounce) can kidney beans, drained and rinsed

1 (15-ounce) can black beans, drained and rinsed

2 pounds ground beef

Salt and pepper

1 (12-ounce) bottle mild-flavored lager

2 pounds cooked smoked brisket

Optional assorted toppings: sour cream, grated sharp Cheddar cheese, diced avocado, chopped red or green onion, chopped cilantro, lime wedges

Makes 8 to 10 servings

1. Preheat the oven to 300 degrees.

2. Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat. Add the onion, jalapeños, and green pepper. Cook, stirring occasionally, until the moisture has evaporated and the vegetables are softened, about 7 to 9 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the cornmeal, oregano, cumin, cocoa powder, cayenne pepper, chili powder, tomatoes, and molasses, and stir until well combined. Add the chicken broth and beans, then reduce the heat to a simmer.

3. Meanwhile, heat the remaining 1 tablespoon of oil in a skillet over medium-high heat. Sprinkle the ground beef with salt and pepper, add to the skillet, and stir occasionally until the meat is cooked through and browned. Transfer the meat to the Dutch oven. Add the bottle of lager to the skillet, scraping the bottom of the pan to loosen any browned bits, and bring to a simmer. Transfer the lager to the Dutch oven. Add the smoked brisket to the Dutch oven, and stir to combine.

4. Cover the pot and transfer it to the oven. Allow the chili to cook for about 1½ to 2 hours. Let the chili stand, uncovered, for 10 minutes. Stir it well and season to taste with salt before serving. Top with desired garnishes.

Note: If you don’t want to smoke your own brisket, you can always buy it already cooked from your local barbecue restaurant.