Avocado Relish:


  • Heat oil in large Dutch oven. Working in batches, sauté brisket over medium-high heat until browned, about 10 minutes. Transfer to plate.

  • Add onion, jalapeño pepper and garlic to drippings in pot; cook over medium-low heat until very tender, about 8 minutes. Stir in chili powder, cumin, salt and ground red pepper; cook 1 minute. Return meat to pot. Stir in tomatoes, broth, beer and bay leaf. Heat to boiling. Reduce heat; cook on hard simmer, with cover slightly ajar, until meat is tender, about 11/2 hours. For last 20 minutes, uncover to thicken chili.

Prepare Avocado Relish:

  • Combine avocado, red onion, lime juice and salt in small bowl.

  • To serve, ladle chili into bowls. Top each serving with some Avocado Relish. Garnish with lime wedges. Makes 8 servings.

Nutrition Facts

334 calories; 17 g total fat; 84 mg cholesterol; 712 mg sodium. 16 g carbohydrates; 30 g protein;