Brisket Chili and Beer Bread

Just used up the last little bit of brisket I had leftover from Halloween day.  This was by no means an award winning chili (or maybe it was....I dunno), but it was very good.  I never really stick to one particular recipe.  I have a short attention span and somewhat impatient, so I'm usually just using whatever I have in the house and winging it.    

The dimensions were something like this:   About 1 lb Ground Beef, 1/2 lb leftover and diced smoked brisket, 1 small onion diced, 1 small green bell pepper diced, 1 jalapeño seeded and diced, 1 big can crushed tomatoes, 1 reg sized can tomato sauce, 1 reg sized can petite diced tomatoes slightly drained, 1 reg sized can strained light red kidney beans, 1 reg sized can strained black beans, about 1.5 TBSP chili powder, 1 packet Ole El Paso low sodium Taco Seasoning, a little bit of S&P to taste, and 1 bottle of Highlands Brewery Black Mocha Stout.  



Picked up a pre-made beer bread mix from a local business at the Highlands Brewery in Asheville yesterday and gave it a go tonight. I believe the bag read "Mimi's Chili Pepper Beer Bread" or something like that.  It was very good.  The Highlands Stout shined really well in the chili too.