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This is hands down My Favorite Chili, and with cooler weather here itās the perfect time to cook up a big pot of it and pair it with some Homemade Cornbread.
Chili Ingredients
3 lbs Leftover Brisket
2 28 ounce cans Crushed Tomatoes
6-7 ounces Tomato Puree
1 TBSP Chile Powder
1 tsp Dried Oregano
2 TBSP Cumin
1 TBSP Granulated Garlic
2 tsp Coarsely Ground Black Pepper
2 tsp Kosher Salt
1 Red Onion Chopped
1 Orange Bell Pepper Seeded & Chopped
1 Serrano Chile Seeded & Chopped
2 TBSP Unsweetened Cocoa Powder
Cornbread Ingredients
1 cup Yellow Cornmeal
1 cup All Purpose Flour
Ā¼ Granulated Sugar
2 tsp Baking Powder
Ā½ tsp Kosher Salt
1 cup Whole Milk
Ā¼ cup Vegetable Oil
2 Eggs
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