Page 83 - 2016TOHCookbook

PREPARATION
1. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add the diced onions and cook until translucent and lightly browned, about 10 minutes. Add the garlic and cook until garlic is lightly browned, about 1 minute. Transfer to a bowl.
2. Season the brisket with the salt and pepper. Heat 2 tablespoons oil in the Dutch oven over medium-high heat. Add the brisket and brown the meat on all sides. Pour off about 3⁄4 of the fat and stir in the sautéed onion-garlic mixture. Add the tomatoes, water, spice packets from the chili mix, mustard, barbecue sauce, ketchup, sriracha, Tabasco sauce, beer, Worcestershire sauce, garlic powder, paprika, oregano and honey.
3. Mix the masa packet from the chili mix with a small amount of water
to form a thick paste and stir into the chili. Bring to a boil, turn to low and simmer for 3 hours, stirring every 20 minutes. After 2 hours, adjust the spices and add salt and pepper to taste. Stir in the chopped onion and kidney beans and simmer until brisket is soft and tender with a slight bite before it melts in your mouth, about 1 hour more.
4. Taste and season as desired. Serve in a bowl over steamed white or brown rice or with tortilla chips. Garnish with green onions.
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