Originally Posted by landarc
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.
This is brilliant. I would have not thought of leaving the cumin out.