Smoked Brisket Chili

• 3 Lbs. of cubed smoked brisket
• 4 slices of bacon cut into smaller pieces 
• 1/2 sweet onion diced 
• 1 green pepper diced 
• 6 cloves of garlic minced 
• 15 ounces of crushed tomatoes 
• 29 ounces of diced fire roasted tomatoes 
• 12 ounces of your favorite beer or beef broth 
• 3 tablespoons of Chili powder 
• 1 tsp of chipotle pepper powder 
• 1 tsp of cumin 
• 1 tsp of paprika 
• 1/2 tsp of dried thyme 
• 1 tsp of salt 
• 1 tsp of black pepper

Cooking

1. Sauté the bacon until it starts to brown. 
2. Add onion, garlic, and green pepper. Cook them for 2-3 minutes. 
3. Add the cubed smoked brisket and the remainder of the ingredients.
4. Cook in an instant cooker for 30 minutes on the chili/stew function and let it release naturally. Additional cooking method: prepare with a slow cooker on low for 8 hours. 
5. Salt to taste when the chili is done. 
6. Serve with favorite chili condiments.

Nutrition information per serving, 10 servings: 341 Calories; 10.2 g Total Fat (3.7 g Saturated Fat; 0 g Trans Fat; 0.7 g Polyunsaturated Fat; 4.2 g Monounsaturated Fat); 136.0 mg Cholesterol; 847 mg Sodium; 11 g Total Carbohydrate; 3.7 g Dietary Fiber; 5.2 g Total Sugars; 0 g Added Sugars; 49 g Protein; 59.1 mg Calcium; 5.6 mg Iron; 788 mg Potassium; 0.0 mcg Vitamin D; 0.4 mg Riboflavin; 13.4 mg Niacin; 0.6 mg Vitamin B6; 3.4 mcg Vitamin B12; 331 mg Phosphorus; 11.3 mg Zinc; 59.6 mcg Selenium; 186.1 mg Choline