GINA I can hear “It’s a Man’s World” by James Brown playing whenever I make this chili. But beer, bacon, and brisket are three of my favorite “b”s, too. So don’t be scared, ladies—this delicious chili will please the whole family, not just your quarterbacks. As with most stews and chilis, this is best made the night before, and reheated right before the big game starts!

　　

Ingredients

serves 8 to 10

　　5 slices bacon, chopped

　　One 5-pound brisket of beef, trimmed, cut into 1-inch cubes

　　1 tablespoon kosher salt

　　2 teaspoons freshly ground black pepper

　　1 large red onion, finely chopped

　　4 cloves garlic, finely chopped

　　1 small jalapeño pepper, seeds removed, finely chopped

　　2 tablespoons chile powder

　　2 tablespoons tomato paste

　　12 ounces beer, preferably Budweiser

　　One 32-ounce can diced tomatoes, with juices

　　2 chipotle peppers packed in adobo sauce, chopped

　　2 tablespoons adobo sauce

　　Two 15-ounce cans pinto beans, drained and rinsed

　　Pepper-Jack cheese, shredded, for serving

　　Tortilla chips, crushed, for serving

　　Avocados, diced, for serving

　　Fresh cilantro, chopped, for serving

　　

Step 1

Cook the bacon in a large Dutch oven over medium-high heat until the bacon is crisp and the fat is rendered, about 6 minutes. While the bacon is cooking, season the cubed brisket with salt and pepper. Remove bacon to a paper-towel-lined plate. Brown the brisket, in batches, on all sides, until it has a nice color and a crust forms on the outside of the meat (about 8 to 10 minutes per batch). Remove the brisket to a rimmed plate.

　　

Step 2

Sauté the onion, garlic, and jalapeño in the pot until tender and fragrant, about 4 minutes. Stir in the chile powder, and toast for just a minute with the onions and garlic. Mix in the tomato paste, then pour in the beer. Bring to a boil, scraping up all the tasty brown bits on the bottom of the pot with a wooden spoon. Add the tomatoes and their juices, the chipotle and adobo sauce, and, finally, the browned brisket and any accumulated juices. Bring the pot to a boil, reduce the heat to medium-low, and simmer, partially covered, for 2 1/2 hours, or until the brisket is nice and tender.

　　

Step 3

Remove the cover, and add the beans and reserved bacon. Cook for 30 more minutes. Taste for seasoning, and adjust with salt and pepper. Serve in bowls topped with cheese, crushed tortilla chips, diced avocado, and cilantro.

　　Reprinted with permission from The Neelys' Celebration Cookbook by Pat and Gina Nelly. Copyright © 2011 by Pat and Gina Nelly with Anna Volkwein. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved.Pat and Gina Neely are restaurateurs, best-selling authors, popular speakers, and hosts of the Food Network hit series Down Home with the Neelys. They recently opened their first New York City restaurant, Neely's Barbecue Parlor. They live with their daughters in Memphis, where they enjoy cooking at home with family and friends.Ann Volkwein is a best-selling food and lifestyle author based in New York City and Austin, Texas. Her previous books include: The Arthur Avenue Cookbook, Chinatown New York, Mixt Greens (with Andrew Swallow), and, with Guy Fieri: Diners, Drive-Ins, and Dives; More Diners, Drive-Ins, and Dives; and Guy Fieri Food.