This recipe is delicious! It’s has a great BBQ taste, a little Texas in it and (in my 0pinion) the best chili I’ve made. Perfect for any event or meal (perfect for a Husker game!)

Ingredients

• (2) – 16oz cans dark red kidney beans
• 8 – 10 Garden tomatos or (2) 16oz cans of tomatos
• 2lbs of smoked brisket leftovers (prepare using any of these Brisket cooking methods)
• 1 large vidalia (sweet yellow) onion
• 1 large green bell pepper
• 1 large red bell pepper
• 1/2 medium sized head of garlic
• 4 heaping tablespoons of chili powder (please buy good quality chili powder – I get the bulk stuff from Bag N Save in the produce section)
• 1 teaspoon of fresh ground black pepper
• 2 teaspoons cumin
• 2 teaspoons Texas Pete’s Hot Sauce
• (1) 46oz Spicy V8
• 1-2 jalapeños (if desired)
• Salt to taste

Directions – Put all ingredients in a stock pot on medium-low heat or a crockpot on high and simmer for at least 4 hours. It’s best the next day!