Smoky Brisket Chili

1 cup low-sodium beef broth
1 cup dark beer or Guinness
2 tablespoons cider vinegar
2 tablespoons cornstarch
2 tablespoons tomato paste
1 tablespoon molasses
2 tablespoons chili powder
1 tablespoon smoked paprika
½ teaspoon salt
½ teaspoon pepper
2 pounds beef brisket, flat cut, cut into 1 ½" chunks
1 sweet onion, sliced
3 cloves garlic, chopped
1 can (14.5 oz.) fire-roasted tomatoes
1 can (14.5 ounces) red beans, drained and rinsed
1 can (14.5 ounce) kidney beans, drained and rinsed

sour cream, sliced scallions, shredded cheese, and cornbread

Combine broth, beer and vinegar in crockpot. Whisk in cornstarch until well-mixed and smooth. Stir in tomato paste, molasses, chili powder, paprika, salt, and pepper. Stir in beef, onion, garlic, and tomatoes. Cover and cook on high, 6 hours or on low, 8 hours. Garnish with sour cream, cheese, and scallions. Eat with cornbread.


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