• 1 yellow onion

• 2 Bell Pepper, Green

• 1 Bell Pepper, orange

• 3 Tablespoon Jacobsen Salt Co. Pure Kosher Sea Salt

• 3 Tablespoon coarse ground black pepper, divided

• 31 Ounce Tomatoes, canned-diced

• 15 1/2 Ounce Kidney Beans, canned

• 10 Ounce Beans, pinto (canned)

• 4 Tablespoon chili powder

• 2 Tablespoon onion powder

• 1 Tablespoon garlic powder

• 3 Pound leftover beef brisket

• 4 Cup sour cream

• 4 Tablespoon Chives, fresh

• 20 Small Fritos Corn Chips, bag

Steps

1

When ready to cook, start the Z Grill according to grill instructions. Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes.

2

Salt and pepper the chopped onion and diced peppers. Cook on a sheet pan in the Z Grill until translucent, about 14-20 minutes.

3

While peppers are cooking, drain 2 cans of tomatoes and 1 can of kidney beans and add them to a 10-inch cast iron pot. Drain half of the juice out of the pinto beans and add to pot.

4

Add chili powder, kosher salt, ground pepper, onion powder and garlic powder to the pot and mix together.

5

Cut the brisket into 1-inch cubes and add to the pot. Add cooked peppers and onions and mix together. Add water as needed.

6

Turn the grill temperature down to 250 degrees F and cook for 4 hours, stirring every 30 minutes. Add water as needed during the cooking process.

7

After 4 hours, taste and add more salt and pepper as needed. Top chili with sour cream, chives and Fritos. Enjoy!