Brisket Chili

2 small onions, diced
1 jalapeno, diced
Saute in grapeseed oil.

4 cloves garlic, chopped
Sautee.

2 spoonfuls of tomato paste
Stir in and cook for 1 minute.

1 pound brisket, fully cooked
3 Tbls New Mexico Chile Powder
2 Tbls Ancho Chile Powder
1 Tbls Smoked Sweet Paprika
3 Tbls Fancy Cumin
1.5 Tsp crushed mexican oregano

Stir spices until thoroughly mixed into brisket. Cook for 1 minute.

1/2 bottle nitro milk stout
Deglaze pan with beer.

2 10oz cans rotel
2 cups water
Add and simmer.

Break apart if you have and add 1 hatch green chile sausage patty.