Brisket Chili

Dice the poblano peppers and yellow onion. Mince the garlic.

Heat olive oil in a large Dutch oven or pot over medium-high heat.

Add the ground brisket to the pot and cook, breaking it up with a spatula, until browned. Remove the cooked brisket and set aside.

In the same pot, add the diced onion and poblano peppers. Sauté until softened.

Add the minced garlic and cook for another minute until fragrant.

Return the browned brisket to the pot. Add the chili seasoning mix and stir everything to combine.

Add your preferred chili liquid (like beef broth or canned tomatoes, not shown in video) and bring to a simmer. Let it cook and reduce to your desired consistency.

Optional: To thicken the chili, create a slurry by whisking together 1/4 cup of water and 1 tablespoon of cornstarch in a small bowl until smooth.

Optional: Pour the slurry into the simmering chili and stir continuously until it thickens.

Optional: About 20 minutes before serving, stir in the can of kidney beans.

Ladle the finished chili into bowls. Garnish with shredded cheddar cheese, a dollop of sour cream, and chopped green onions.