Race-Day Brisket Chili

Ingredients

• 9 tablespoons olive oil
• 4 pounds beef brisket, trimmed and cut into 3/4-inch cubes
• Kosher salt and freshly ground black pepper
• 2 medium onions, chopped
• 6 cloves garlic, minced
• 3/4 cup red wine
• 1 cup beef broth
• 1 (18-ounce) bottle your favorite store-bought smoky barbecue sauce
• 1 ounce square unsweetened chocolate, chopped
• 1 package Carroll Shelby's® Chili Kit
• 1/3 cup sun-dried tomatoes, chopped
• Chopped cilantro, for garnish
• Sour cream, for serving

Directions

1. Heat 2 tablespoons of oil in a large Dutch over medium-high heat.
2. Toss beef with 1 teaspoon salt and 1/4 teaspoon pepper.
3. Cook beef in 4 batches, adding 2 tablespoon of the oil each time. Transfer to a platter. Wipe out pot, if necessary. Add remaining tablespoon of oil, the onions, garlic, ¼ teaspoon salt and a few grinds of pepper to the pot and cook, stirring, for 3 to 4 minutes, until softened.
4. Stir in wine and beef broth and cook for 3 to 4 minutes, scraping up any browned bits. Add chocolate and stir until melted. Add spice packet and cayenne pepper packet to taste (reserve masa packet for another use).
5. Add beef to the pot with any juices, add barbecue sauce and sun-dried tomatoes and bring to a simmer. Cover and simmer over low heat, stirring occasionally, about 2 hours, or until meat is very tender.
6. Garnish with cilantro and serve with sour cream.