Ingredients

• 3 tablespoons vegetable oil
• 2 pounds ground beef
• 6 cloves garlic, minced
• 2 onions, diced
• 2 jalapeno peppers, seeded and diced
• 1 red bell pepper, diced
• 1/4 cup chili powder
• 2 tablespoons ground cumin
• 2 teaspoons kosher salt
• 1 teaspoon ground black pepper
• Two 14-ounce cans diced tomatoes, with their juices
• 2 pounds cooked brisket ends, roughly chopped, see Cook's Note
• 1 pound cooked pastrami ends, roughly chopped
• 1 pound smoked beans
• Serving suggestions: sour cream, shredded Cheddar cheese and diced red onions

Instructions

1. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the ground beef and cook, stirring occasionally, until browned, about 10 minutes. Add the garlic, onions, jalapenos and red bell pepper and cook, stirring occasionally, until the vegetables have softened, about 4 minutes.
2. Stir in the chili powder, cumin, salt and pepper. Evenly coat the ground beef mixture and cook to toast the spices for about a minute. Add the tomatoes and bring the mixture up to a simmer. Stir in the brisket, pastrami and smoked beans. Cook, uncovered, stirring occasionally, to thicken and bring the flavors together, about 35 minutes. Serve bowls of chili hot with some sour cream, Cheddar, and red onion.