6 bean “chili”
I used a 6 quart stock pot for this. (You can use a slow cooker, but you’ll need to use a frying pan to cook the fresh vegetables and meat.)
Dice up one yellow onion and put in the pot with about a tablespoon of olive oil on medium low heat. Stir occasionally. While that’s going, dice up a red pepper and put aside. Take one 15.5 oz can of each of the following beans and strain out the juice: Pinto beans, Navy beans, Black beans, Dark Red Kidney beans, and Great Northern beans. Take one can of chili beans and just pour off the very top, don’t strain them.
While your onion is going, take one large Anaheim pepper, cut off the top, slice in half lengthwise and remove the seeds. Then place it skin side down on another burner on your stove. If you don’t have a gas stove you can use a kitchen torch or gas grill. You want to char the peppers skin, not set on fire or turn completely black, just a good dark char on at least 50% of its surface. After it cools dice it up. When the onions have softened, add the red pepper and roasted Anaheim. Keep on medium low heat and go chop up your brisket. I used about 2 lbs that were already sliced, just piled them up and cut them up into small bite size pieces roughly about a 1/2 inch square.
Add the meat to the veggies and season it well with Fajita seasoning. Then mix all together. Add all your strained beans, and the one unstrained can. Add to this two 10oz cans of diced tomatoes with green chilies, and one 29oz can of tomato sauce.
Stir in about 1/2 cup dry red wine* (see note below) two big tablespoons of chili powder, and two teaspoons of cumin. Add about 3/4 tablespoon of granulated garlic and 1/2 teaspoon of kosher salt. (The beans already have enough sodium, you don’t need much salt here)
Stir in a bit of white and black pepper and let the pot simmer on low heat and covered at least a half hour or more....stirring occasionally.
* I normally add more beans or more wine to control the total amount of liquid in the pot. You don’t want it to be soupy, and if you push down all the beans with a spoon, there should be no more than a 1/2” deep covering of sauce. When stirred up it should look like the photo above.
I generally serve it with some shredded cheese and a dollop of sour cream.
List of ingredients.
One 15.5 oz can of the following beans:
Pinto
Navy
Black
Dark Red Kidney
Great Northern
Chili beans in sauce.
2- 10oz cans of diced tomatoes with green chilies.
1- 29oz can tomato sauce
1 medium yellow onion
1 Red bell pepper
1 large Anaheim pepper
2 pounds chopped brisket
Fajita seasoning , Chili powder, Kosher salt, garlic powder (or granulated) black and white ground pepper. Cumin powder. Cup of red wine.
