It's that time of year when you might have a crazy amount of leftover brisket in your fridge after celebrating the Jewish New Year. Brisket can be super tasty, but too much brisket is... well, just TOO MUCH BRISKET. Following is a recipe for a beef brisket chili that I've come up with to get through the massive amounts of leftover brisket I have after barbecue competitions. I usually don't add additional spices to that chili because the smoked brisket is already jam-packed with seasonings and smoke... but a typical Rosh Hashanah brisket is not overly seasoned. So I have included my standby chili spices. Interetsed? Read on for the recipe. 

Ingredients:

• 1 tablespoon olive oil
• 2 medium sized yellow onions, chopped
• 2 large poblano peppers, seeded and chopped
• 2 jalapeños, seeded and minced
• 2 serrano peppers, seeded and minced (optional, use if you like a good kick of heat)
• 4 cloves garlic, peeled and minced
• 1 can diced tomatos (28 oz), with liquid
• 3 cans dark red kidney beans, rinsed thoroughly (total of 45 oz)
• 1 can great northern beans (15 oz)
• 32 oz beef broth
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika (substitute sweet or hot paprika if you choose)
• 1 tablespoon dried oregano
• 2 teaspoons cumin
• 2 teaspoons dried basil
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons sea salt
• 2 teaspoons fresh ground black pepper
• 1-2 pounds fully cooked brisket, 1st or 2nd cut, most fat removed, chopped into 1/2 inch cubes. [Note: how much brisket you use depends on how much you have and how meaty you like your chili. If you are a serious meat lover you could go with as much as 3 pounds here, and those somewhat sick of beef could cut it down to 1 pound.]

Process:

• Heat the oil in a large soup pot (or stock pot), over medium heat
• Add the onions and peppers, and sauté until soft, about 10 minutes
• Add the garlic, stir and sauté for 2 minutes
• Add the tomatoes (with juices), beans, beef broth, and spices, stir well
• Bring to a boil, then reduce heat to low, cover, simmer for 30 minutes
• Add cooked brisket, cover, simmer for 30 minutes
• Remove cover, and continue on simmer for 2 hours stirring every 15 minutes
• Taste and season with additional salt and pepper if desired
• Serve in bowls with toasted challah on the side
• This chili is great straight up, but if you like traditional chili toppings go for it!