This is an unbelievably flavorful chili that's rich, smoky, hearty and super delicious!
Please note that the active work time for this recipe is 45 minutes, the remainder of the time is for the brisket to slowly cook -- and this can be done a day ahead of time.
To prepare the brisket: Preheat the oven to 225°F, and lightly coat your largest oven safe skillet (cast iron is perfect) with olive oil. (See notes) Season both sides of the meat generously with salt and pepper, and then place it -- fat side up -- in the pan, and cover it with a fitted lid or heavy-duty foil. Place it in the preheated oven for 6 hours. Remove the brisket from the oven, and place it on a large plate. (Leave any grease and juices in the pan!) Let the brisket cool slightly, and then use the back of a knife or a spoon to gently scrape off the fat and discard it. Now either shred the meat with your fingers, or cut it into slices -- against the grain, and then into bite-sized pieces. (The bite-sized pieces will ultimately shred later in the recipe.) Set aside. * YOU CAN DO THIS ENTIRE STEP THE DAY BEFORE -- JUST DON'T WASH THE PAN IF YOU DO. COVER IT WITH FOIL, KEEPING IT AS IS.*
Cut the kernels off the ears of corn and add them to the pan with the kidney beans and the prepared brisket.
My cast iron skillet is very large and I can make this entire recipe in it, from start to finish. If that's not the case for you, simply change to a larger pan when you need to -- ideally after the tomatoes and wine have simmered.