Smoked Chili
3# hamburger
3# smoked brisket scraps(1/2" dice)
2 green peppers (coarse chop)
2 yellow onions (coarse chop)
1cp fine chopped celery
2 large cans whole tomatoes
1 large can of pinto beans(drained)
1 large can of light red kidney beans(drained)
2 boxes each chicken broth and beef broth
2 bottles beer(optional)
4-8tbsp chili powder
4tbsp chopped garlic
2tbsp mexican oregano
2tbsp black pepper
1/2 can chipotle peppers
1-2 large cans tomato paste
1/2cp of corn meal or masa to adjust thickness
Salt As needed
In a large (15 quart) pot, lightly brown hamburger and celery. When browning begins, add garlic, oregano, black pepper, onions, and green peppers and allow to cook for about 5 more minutes. Add both cans of tomatoes(juice and all), both cans of beans, all the diced beef brisket, 1 can of the tomato paste, your half can of chopped chipolte peppers, 1 box each of the chic and beef broth, and 4 tbsp of the chili powder. You may add the beer now, or add the other boxes of broth if you prefer(or add everything, it's up to you).
Taste to determine if you're close on seasonings. Adjust chili powder to taste, along with salt, black pepper, tomato paste, chipolte, and garlic. I would suggest using granulated garlic at this stage if it needs adjusting. Anyway, everything that's going in the pot should be there now. Bring to simmer on stove top, then place pot in 325* oven for about 2.5 hours. Check seasoning again, then adjust thickness by sprinkling corn meal on top and stirring into chili.
This should get you real close to a good bowl of chili, assuming you can tolerate the presence of tomatoes, onions, celery, and beans in your chili. Any type of bean can be used also. Black beans work well too.
It's not too hot for most people as written, but the chipoltes can really spice things up if you desire. Serve with cornbread, grated cheese, sour cream, diced onions, and pickled jalapenos.