Cayt's Party Chili

Instructions

Heat a large pot over medium-high heat. Add 5 pounds lean ground beef and cook, stirring occasionally, until browned, about 20 minutes.

While the ground beef is cooking, open all the cans of beans and tomatoes. Pour the beans (with their juices) and diced tomatoes into a large 22-quart roaster oven.

Dice 5 medium white onion and 8-10 multi-color bell peppers. Then mince 20 cloves garlic and 2-3 jalapenos. Add all of these to the roaster with the beans and tomatoes.

Add 1/2 cup beef bouillon, 1/2 cup chili powder, 1/4 cup ground cumin, and 2 tablespoons black pepper to the roaster, stirring to combine.

Once the ground beef is fully browned, drain any excess fat and transfer it into the roaster.

Cube 5 pounds smoked brisket into bite-sized pieces, adding the fattier pieces directly to the chili. Reserve about one-third of the brisket and place it in the fridge for later.

Stir to combine. Set the roaster to 300°F (150°C) and cook for 4 hours.

Stir in the remaining brisket. Continue cooking for 30 minutes.

Ladle the chili into bowls and top with shredded cheese, fresh cilantro, and sour cream. Serve with tortilla chips if desired.

Main Dish