Just had to post this: Brian Skelly made a pot of Chili with some leftover Brisket, I followed his lead and also made a pot. We were talking about how Brisket makes the best Chili. This Chile is very close to my "Gary’s Texas Style Chili" recipe 2 lbs - Chopped or cubed Smoked Brisket 2 cans Tomato sauce or Whole Tomatoes (I use my Wife's canned Tomatoes) 1 sm. to med. onion chopped pretty small 2 cloves of garlic - more or less to your taste ½ cup chili powder 1 - 2 tablespoons Paprika 1 teaspoon Red pepper (or to your taste) 2 tablespoons of Cumin 1 teaspoon of salt (or to taste) 1 tablespoon of sugar 1 cup of water 1 ½ tablespoons of Masa flour (You can use corn starch) Saute onions in a little oil, when about done add garlic (Chopped or pressed) Add Brisket, Tomatoes and remaining ingredients except for Masa flour. Let simmer on low for at least an hour, stirring occasionally. Mix Masa (You can use corn starch) with a little cold water to make a thin paste. Stir into Chili and let simmer for another 30 min. This Chili is really great, the smoked Brisket really kicks up the flavor profile, Try it You Won't be Sorry.