1 lb. ground beef
(about) 1/2 lb. Brisket, shredded
1 large Vidalia Onion
2 Cloves garlic, minced
1 10 oz can Rotel, heat to taste
2 16 oz. cans Bush's Chili Beans, undrained
2 cups water
2 Tblsp. Chili Powder (or to taste)
1/2 teaspoon ground cumin (or to taste)
1/2 teaspoon oregano (or to taste)
1/2 cup Ketchup
1 Tblsp. Honey
1/2 tsp. cayenne pepper or hot pepper sauce (or to taste)
Salt & Pepper to taste

Brown ground beef in 2 Tblsp EVOO
Add onion & garlic, heat till onion is soft.
Add everything else
Simmer till flavors are blended, and chili is good and hot (about 40 mins @ low heat).

This message has been edited. Last edited by: Charles Howse,

Yumm!!! I've tried using leftover brisket in my chilli before. I typically cook my chilli in a crockpot.

Word of warning. Brisket in a crockpot becomes beef paste!