Rachel Perlmutter TheKitchn.com

People talk an awfully big game about soup season (which I do love), but for me it’s all about chili. While I usually make a classic Texas chili , using brisket feels a little more special. I typically eat brisket one of two ways: braised on Jewish holidays , or smoked at Texas barbecue joints . They both use a low-and-slow cooking process for fork-tender meat to really soak up flavor, and that’s why brisket is a perfect cut for chili. As this brisket chili slowly simmers, the brisket gets extra-tender.

In a nod to the barbecue I grew up eating in Texas, I like to infuse the chili with some smoky elements: Bacon, smoked paprika, and some canned chipotle peppers in adobo sauce add a layer of smoked flavor. It doesn’t exactly scream barbecue

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