Brisket 'burnt ends' style Chili:
6 large Fire roasted Hatch Chiles, chopped
1small onion chopped fine
1 pound cooked brisket (I used a flat)
Chili powder to taste
Sauté onions to translucent, add chiles and heat through. Add brisket and chile powder and sauté until it builds a fond on the pan. Add water to cover meat, simmer covered for 20 minutes. Add 1/4 cup BBQ sauce and simmer uncovered until reduced and thickened.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."