Braised Beef Brisket & Smoked Black Bean Chili

1 beef brisket, 5-7 lbs.
5 lbs. ground beef
5 lbs. beef tenderloin
5 lbs. black beans
5 red peppers, medium dice
5 yellow peppers, medium dice
5 green peppers, medium dice
2 jalapenos
2 onions, diced
1 bunch scallions, diced
2 Anaheim peppers
2 poblano chilies
6 lager beers
6 cups chili sauce
2 cups tomato paste
2 cups tomato puree
2 cups beef stock
1 bunch cilantro
1 T cayenne pepper
2 T cumin
3 T chili powder
salt and pepper, to taste

Rub the beef brisket with a rub of brown sugar, cayenne, salt and chili powder, all to taste.

Let it sit over night and then smoke the beef brisket for 5-6 hours. Braise the beef with one cup onion, 6 beers and 1 tablespoon chili powder.

The beef will tear apart when nice and tender. Cook black beans until tender. Cook ground beef thoroughly and strain off all the excess fat. Add the vegetables, beers, tomato products, chili sauce, beef stock, beans and spices to the ground beef.

Cook until all the vegetables are tender and then add the beef brisket. Adjust seasonings to taste and let simmer for at least one hour. Dice the beef tenderloin and sear in a separate pan; add to the chili at the last minute.

Makes 4-5 gallons