Ingredients

• 2 cups finely diced onions
• 3/4 cup seeded and chopped jalapenos
• 2 tablespoons minced garlic
• 1 tablespoon butter
• 1 tablespoon olive oil or canola oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper
• 32 ounces homemade or store-bought beef stock
• 1 28-ounce can crushed tomatoes
• 5 tablespoons chili powder
• 2 tablespoons adobo sauce from canned chipotles in adobo
• 1 1/2 tablespoons kosher salt
• 1 1/2 tablespoons tomato paste
• 1 1/2 teaspoons chipotle powder
• 1 1/2 teaspoons granulated garlic powder
• 1 1/2 teaspoons granulated onion powder
• 1 1/2 teaspoons ground black pepper
• 1 1/2 teaspoons granulated sugar
• 1/4 teaspoon cumin
• 1 pound chopped cooked brisket
• 2 tablespoon maseca (corn flour)
• 16 to 20 2-ounce bags corn chips, such as Fritos
• Serving suggestions: shredded Cheddar, diced red onions, fresh sliced jalapenos and sour cream

Instructions

1. In a medium heavy-bottomed pot set over medium heat, add the onions, jalapenos, garlic, butter, oil, salt and pepper. Sweat the vegetables until tender. Add the stock, tomatoes, chili powder, adobo sauce, salt, tomato paste, chipotle powder, garlic powder, onion powder, black pepper, sugar and cumin. Bring to a boil, then reduce the heat and simmer for 20 minutes.
2. Add the brisket to the chili. In a small bowl, whisk the maseca into 1 cup warm water to make a slurry. Add the slurry to the chili. Simmer for 5 to 10 minutes, stirring often to avoid letting the meat settle on the bottom.
3. Cut open a bag of chips from the top or side, ladle in some chili over the chips. Repeat for the remaining bags of chips and chili. Top with some Cheddar, red onions, some jalapenos for more heat and maybe even a dollop of sour cream! Mix it up and eat!