Ingredients:

2 lbs left over Texas smoked brisket

1 large sweet onion

1 large poblano chili

2 large jalapenos (or other hot chili or your choice)

5 medium cloves garlic

1 27oz can chili beans

1 15oz can black beans

1 15oz can fire roasted diced tomatoes

1 tbsp tomato paste

12 oz bottle quality beer

6 oz strong brewed coffee

2 heaping tbsp chili powder

2 tbsp cumin

1 tbsp smoked paprika

2 tbsp crushed red pepper

cayenne pepper to taste

1 tsp garlic powder

2 bay leafs

salt and pepper to taste

Directions:

1. Dice veggies to desired size, add to Slow Cooker. Chop Brisket to desired size, add to Slow Cooker.

2. Add dry ingredients. Mix to coat contents in Slow Cooker. Add Beer and Coffee. Allow to cook on high for 1 hour.

3. Reduce heat to low, add Canned Ingredients and mix well. Cook on low for 4-6 hours stirring occasionally. If the Chili is too thick half way through cooking, add water, just enough to cover contents. Serve with Cornbread.

Bon Appetit!