Instructions: Garnishes: Fresh or canned salsa, diced onion, grated cheddar or jack cheese, sour cream, chopped fresh cilantro

Prepare the brisket as directed below. Cool the cooked brisket, trim off the fat, and chop the meat into small pieces, saving the juice. Refrigerate meat and juice.

Wash the beans, checking for stones that sometimes are mixed in with dry beans. Soak the beans in 5 cups of water to cover for at least 4 hours, or overnight. Drain the beans. In a large heavy-bottomed pot, cover the beans with 5 cups fresh water. Cover, bring to a boil, and simmer for approximately 1 1/2 hours, or until the beans are soft and begin to split open (some beans may cook in less time). Remove the lid and allow the liquid to cook down until it begins to thicken, 20 to 35 minutes.

While beans are cooking, prepare chili powder seasoning.

Heat the oil in a large skillet and saute the onions, chilies and garlic over high heat, stirring, for 3 minutes. Turn the heat down to medium low, cover, and continue to cook for an additional 8 minutes, or until the onions are translucent and very soft. Stir in the 6 1/2 tablespoons of chili powder seasoning, then the chopped meat and brisket pan juices. Remove from heat.

Add the meat mixture to the undrained beans (in the bean pot), then add the tomatoes, Tabasco, cumin, and black pepper. Bring to a boil and simmer over medium-low heat until thick, stirring occasionally to prevent sticking, but not too often. (That is called "bothering the pot.")

Add salt to taste, if necessary. Fifteen minutes later, taste and adjust the flavoring. If you prefer a spicier chili, add either more chili powder seasoning

(mix it into a paste with a little water before adding to the pot) or Tabasco.

Have your choice of garnishes ready in bowls for serving. Serve the chili in large soup bowls. Sprinkle cheese and onion over the top, put a small dollop of sour cream in the center of each bowl, and top with cilantro. Serve the salsa on the side.

To make beef brisket: Preheat oven to 325 degrees. Place a whole beef brisket

(4 or more pounds) in a roasting pan. Cover the top with any commercial dry onion soup mix (the kind that makes great onion dip works well; it will take 2 packets). Put 1 cup water in the bottom of the pan. Cover the top of the pan with aluminum foil, making sure it is sealed all around the edges to keep the steam in. Roast for approximately 2 1/2 hours, or 35 minutes for each pound of beef. When finished cooking, allow the brisket to sit in the covered pan for an additional 20 minutes before removing the foil. Use leftover brisket to make sandwiches or burritos.

Chili Powder Seasoning
4 tablespoons paprika
1 tablespoon cayenne pepper
1 tablespoon salt
1 1/2 teaspoons dried oregano

Combine paprika, cayenne, salt and oregano. This can be made in larger portions; if so, store what is left over in an airtight jar; it will keep for months.

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

One last thought: Chili always tastes better the next day, after the seasonings have blended. For this reason, it is a good idea to make it ahead of time when possible. When reheating, you may need to add a little water, as the beans will absorb the juices while cooling.

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