Directions

In a large Dutch oven or heavy-bottomed pot, heat the oil until shimmering over medium heat. Season the brisket cubes with salt and pepper and sear them until golden on each side. Remove and set them aside.

Add the onion, garlic and peppers to the pot and sauté until tender and translucent — about 10 minutes, stirring occasionally.

Then, add the ground beef and mix into the veggies, breaking up the meat and stirring until it has broken down and no pink remains.

Add the dry spices and sauté for 1 additional minute.

Return the brisket cubes to the pan and tuck them into the veggies and ground beef.

Then, add the beer and let the liquid reduce until it is almost completely evaporated.

Add 1 container of beef stock and the diced tomatoes. Bring the mixture to a boil and then reduce it to a simmer. At this point, the brisket should be two-thirds of the way covered by liquid, depending on your pan size. If not, add additional stock to cover it by two-thirds.

Cover the pot all the way with a lid and cook the chili on a simmer for about 4 hours, turning the cubes over every hour and adding additional stock, as necessary. Cook until the brisket begins to fall apart if poked by a fork.

Then, remove the brisket cubes from the pot and set them aside until they’re cool enough to handle. While the brisket is cooling, add the beans to the pot and remove the lid. Turn up the heat to a boil and reduce the whole chili until you reach a thick chili-like consistency. Skim any fat that may have accumulated on the top.

Shred the brisket and then return it to the pot. Season with salt and pepper, to taste, and adjust the consistency, if needed, with additional stock. Adjust the heat level by adding hot sauce, if necessary. It should be spicy — it is 5-alarm chili!

Garnish with Treasure Cave® Crumbled Blue Cheese and sliced scallions.