Brisket, Corn and Black Bean Chili
1 lb brisket
8 jalapeno peppers
1 large onion
1 can corn
2 cans black beans
2 cans diced tomatoes
1 bunch cilantro
1 bottle lager beer
3 cloves garlic
cumin
cayenne pepper
chili powder
bay leaf
oregano
honey
olive oil
red pepper flakes
salt and pepper
1. Chop brisket into small cubes. Brown in skillet, do not cook through!
2. Chop garlic, peppers and onions, sautee in olive oil with salt, pepper, red pepper flakes, and oregano.
3. Add brisket and 2 bay leaves to pot with vegetables. Pour in beer, cook until most of the beer has evaporated.
4. Add tomatoes with juice, 2/3 of the defrosted corn, chopped cilantro, and strained beans.
5. Add cumin, chili powder, and cayenne pepper to taste. A touch of honey also, to sweeten things slightly.
6. Bring to low boil, then simmer for three hours or so until brisket is very tender.
I improvised this recipe and it came out very well.
