1/4 cup extra virgin olive oil
2 cloves fresh garlic
3 pounds beef brisket (trimmed of all fat)
2 large cans crushed tomatoes
2 small cans of beef broth
2 ancho chilis
1/2 tablespoon chili powder
1 tablespoon cayenne pepper
1/2 tablespoon of crushed red chili (seeds)
1 tablespoon Lowry's garlic salt
2 large green peppers
1 large red pepper
1 large yellow onion
1/4 cup scallions (for serving)
1/2 cup of sour cream (for serving)
1/2 cup shredded Monterey Jack cheese (for serving)
Slice garlic cloves. In a large pot or Dutch oven, heat oil over medium heat. Brown the garlic cloves in oil. Add beef brisket in the garlic/olive oil. Cook for about 7 to 10 minutes until browned.
Meanwhile, put ancho chili and beef broth in a blender or food processor. Process until the chilis are pureed. Set mixture aside.
When meat is browned, carefully remove it from pot to a plate. Pour off oil. Add in pureed chili mixture and crushed tomatoes (including liquid).
Add garlic salt, chili powder, cayenne pepper, and crushed red chili to tomato/chili mixture.
Bring the liquid to a boil, reduce the heat and simmer, covered for about 2 to 2.5 hours until the meat is completely cooked and tender.
Slice peppers (removing stem and seeds) and onion into largish pieces.
Remove meat from pot and shred meat with a pair of forks. Return shredded meat to pot along with peppers and onions. Adjust seasoning to taste.
Raise heat until majority of liquid is boiled away.
Spoon chili into serving bowls and top with cheese, sour cream, and scallions. Serve and enjoy!
