Brisket chili

For years I've been trying to make a chili that I enjoy. I love chili but I've never had it quite right, until now! I used left overs from my whiskey peach brisket to make this great chili.This isn't overly spicy (though that's easy to change if you want some kick) it's just a great flavour. Packed with meat and veg.

Ingredients

1 lbs Ground Beef

1 1/2 lbs Brisket, cubed

1/2 lbs Crimini Mushrooms

6 stalks Celery

2 cans tomato sauce

3 cups water

1 tbsp Beef bullion

2 tbsp corn starch

2 medium onions

1 tbsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

1 tsp cumin

1 tsp chili powder

1/2 tsp salt

1/2 tsp black pepper

Red pepper flakes to taste

Optional ingredients

Sour cream

Shredded cheddar cheese

1. Brown ground beef, onions, celery and mushrooms on medium heat until beef is cooked and veg are soft.

2. Add in corn starch and mix well

3. Add bullion and all liquids and stir.

4. Add spices and mix well, bring to a light boil then reduce heat and simmer for 2-3 hours.

5. Serve topped with cheddar and/or sour cream and enjoy!