Brisket Chile

• 1/4 cup canola oil
• 1 red onion, small diced
• 2 cloves garlic, minced
• 2 red peppers, diced
• 1 tablespoon kosher salt
• 2 tablespoons chili powder
• 2 tablespoons chipotle powder
• 2 tablespoons smoked paprika
• 1 pound smoked beef brisket, diced
• 1 quart smoked tomatoes
• 1 bunch fresh cilantro, leaves chopped
• Sour cream and shredded Cheddar, for garnish

1. Saute onions, garlic, and peppers until tender in canola oil with salt in an 8-quart cast enamel pan over medium-high heat.
2. Add spices and cook for 1 more minute.
3. Add meat and tomatoes, lower the heat to medium or medium-low and simmer for 2 hours.
4. Remove from heat and add cilantro.
5. Serve in soup bowls and top with sour cream and cheddar cheese for garnish.

canola oil, red onion, garlic, red peppers, kosher salt, chili powder, chipotle powder, paprika, beef brisket, tomatoes, fresh cilantro, sour cream

Taken from www.foodnetwork.com/recipes/michael-symon/brisket-chile-recipe.html (may not work)