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Ingredients

• 1 cup  dried pinto or kidney beans
• 1 large  yellow onion, chopped
• 2 large  cloves garlic, minced
• 1 teaspoon  dried oregano
•   Kosher salt
• 3 tablespoons  olive oil
• 2 large  yellow onions, chopped
• 4 large  cloves garlic, minced
• 3 tablespoons  ancho chile powder
• 1 tablespoon  dried oregano
• 1 tablespoon  ground cumin
• 1/4 teaspoon  cayenne
•   Kosher salt and freshly ground black pepper
• 1   28-oz. can diced tomatoes
• 1   12-oz. bottle lager beer (such as Corona)
• 1   6-oz. can tomato paste
•   Dash balsamic or red wine vinegar (optional)
• 1 pound  leftover brisket, cut into 1/2-inch dice (about 4 cups), plus 1-1/2 cups leftover brisket juices

Description

Chunks Of Leftover Brisket Make This Chili Much More Interesting Than One Made With Ground Beef. If You Don't Have Time To Cook Beans, Skip That Step And Use 3 Cups Drained And Rinsed Canned Beans Instead.

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