This brisket chili is a surefire crowd pleaser—hearty, a little spicy and packed with flavor. Garnish with your favorite toppings to make the perfect meal-in-a-bowl. Double the recipe to ensure tasty lunch leftovers.

1/4 cup canola oil
1 small red onion, diced
2 cloves garlic, minced
2 red bell peppers, diced
1/2 tablespoon kosher salt
2 tablespoons chili powder
1 tablespoon chipotle powder
2 tablespoons smoked paprika
1 pound smoked lean beef brisket, diced
2 cans diced fire roasted tomatoes (14.5 ounces each)
4 cups beef broth
1 small bunch cilantro, chopped
Sour cream, for garnish
Shredded cheddar cheese, for garnish

1. Heat oil in an 8-quart pot over medium-high heat. Sauté onion, garlic and peppers until tender.

2. Add salt, spices, brisket, tomatoes and beef broth. Reduce heat to simmer, cover and let cook 2 hours. Remove from heat and stir in cilantro.

3. Serve topped with sour cream and shredded cheese.

Serves 6–8.