Ingredients:
1 lb Smoked Brisket (diced into chunks)
2 cans (8 oz each) Black Beans (strained and rinsed)
4 cups Tomato (diced)
3 Poblano Peppers (diced)
2 Serrano Peppers (minced)
2 cups White Onion (diced)
4 Tbsp Garlic (minced)
48 oz Tomato Passata (or strained tomatoes)
2 Tbsp Buona Cucina Baklouti Fused Oil
4 Tbsp Buona Cucina Honey Chipotle Rub
2 Tbsp Buona Cucina Aleppo Pepper
Directions:
Sauté Vegetables:
Heat 2 tablespoons of Baklouti Olive Oil in a large stock pot over medium heat. Add diced tomato, poblano peppers, serrano peppers, white onion, and garlic.
Sauté until the vegetables are slightly softened.
Add Remaining Ingredients:
Stir in smoked brisket, black beans, tomato passata, Honey Chipotle Rub, and Aleppo Pepper seasoning.
Simmer the Chili:
Bring the mixture to a simmer, stirring occasionally to prevent sticking or burning.
Allow the chili to simmer for 30 minutes, letting the flavors meld together.
Serve and Enjoy:
Ladle the smoky chili into bowls and serve hot. Pair with crusty bread, tortilla chips, or a dollop of sour cream for extra flavor.
Recipe by Chef Eric Longley