Hearty Brisket Chili

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the brisket cubes and brown them on all sides, about 5 minutes.

Remove the brisket from the pot and set aside. In the same pot, add the chopped onion and bell pepper. Sauté until the onion is translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Return the browned brisket to the pot. Add the canned diced tomatoes, chicken broth, kidney beans, chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to combine.

Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for at least 1.5 to 2 hours, stirring occasionally, until the brisket is tender.

Once the chili is cooked, taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.