Chili

We need more dinner ideas on the blog, so here is a good one. I made this for Cole's Blue and Gold Banquet. I don't think Cole ate any because there were hot dogs and cake galore. But it was gone by the end of the night and I sadly have none left for a picture or my lunch today.

meat (I used a brisket cut that I randomly bought at Dailys for probably too much money, but it was really good. It was probably 2 lbs.)
1 onion, minced
3 cloves garlic, minced
1 tablespoon cumin
1 tablespoon chili powder
2 teaspoons Italian seasoning
1 tablespoon of adobo sauce but no chipotles which made it tasty by mild from a little can of chipotles in adobo sauce. I think I would mince up a pepper next time.
salt
tomato puree or tomato sauce (I used a partial large can of puree because it has less added ingredients than sauce and I had a partial can in my fridge.)
water (to get the consistency you want - I probably put in the same amount of water as I did tomato puree.)
3 cans black beans (This is optional, but I like beans. I actually used beans I had soaked and then cooked, but it was about 3 cans worth.)

I started this in the morning. Simmer the brisket in a pot over low heat with about two cups of water for 3 hours or so until tender, then shred the meat and add the rest of the ingredients. Keep simmering until the onions bits are tender which may be another 3 hours. Adjust seasonings and then serve. I have seen some chili on different blogs that were thickened with corn meal or masa. I suppose that would be good. My chili was plenty thick and didn't extra need thickening.