1/4 cup butter
3/4 pound cooked brisket, shredded
1 large onion, diced
4 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne
1 cup ketchup
3/4 cup apple cider vinegar
1/3 cup brown sugar
4 (15-ounce) cans pinto beans, drained and rinsed
1/3 cup water
Melt the butter in a stockpot or large saucepan over medium heat
Add the onion and garlic and cook, stirring frequently, until softened, about 5 minutes.
Stir in the chili powder, cumin and cayenne, and cook, stirring, for 30 seconds more.
Add the ketchup, vinegar and sugar, stir, and bring to a simmer.
Reduce the heat to low and cook, uncovered, for about 5 minutes, stirring occasionally, until the sauce thickens a bit.
Add the beans and brisket to the pan, and stir.
Add 1/3 cup water to the pot and stir once more. Cover, and simmer for about 8 to 10 minutes.
Serve hot.