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
Keep the jalapeno seeds for more heat in the chili. Use 2-ounce bags of the corn chips for individual servings or spread the chips in a bowl and pour the chili on top.
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