Instructions

1. 1

   Heat the olive oil in a 6-quart Dutch oven over medium heat. Add the onion and cook for 4 minutes, stirring occasionally, until softened. It's ready when the onion looks translucent around the edges.

2. 2

   Add the garlic, chili powder, cumin, and smoked paprika. Cook over medium heat for 1 minute, stirring constantly. It's ready when the spices smell toasted and the garlic is fragrant.

3. 3

   Stir in the diced tomatoes, beef broth, pinto beans, kidney beans, and brown sugar. Bring to a gentle simmer over medium-high heat (about 4 minutes). It's ready when small bubbles appear steadily across the surface.

4. 4

   Stir in the cooked brisket. Reduce the heat to medium-low and simmer uncovered for 10 minutes, stirring twice, so the brisket warms through and the broth thickens. It's ready when the chili is thick enough that a spoon leaves a brief trail through the broth.

5. 5

   Season with kosher salt and black pepper, then stir in the lime juice. Simmer over low heat for 1 minute. It's ready when the broth tastes balanced between smoky, savory, and lightly tangy.

6. 6

   Ladle the chili into bowls and top with cilantro, sour cream, and shredded cheddar cheese if using.

Used in this recipe: Cast-Iron Dutch Oven · Garlic Press · Instant-Read Thermometer (Amazon, affiliate links)