Page 115 - 2019TOHCookbook

INSTRUCTIONS
1. Sauté 2 of the medium diced onions (reserve one for later) in olive oil until translucent and lightly browned. Once translucent, add minced garlic and cook over medium heat until garlic is lightly toasted (do not burn garlic.) Remove onions/garlic from pan and add more olive oil.
2. Season the brisket with salt and pepper. In a Dutch oven, stew pot or deep sauté pan add cubed brisket to hot pan and brown meat on all sides. Pour off about 3⁄4 of fat and add sautéed onion and garlic to meat. Then add diced tomatoes, water, chili mix, mustard, BBQ sauce, ketchup, chili sauce, beer, Worcestershire sauce, garlic powder, paprika, oregano, honey, and hot sauce.
3. Mix the Masa flour 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; and reduce to a simmer. Continue to simmer for 3 hours, stirring every 20-30 minutes. After two hours, adjust spices to taste and add in the one chopped onion and can of red kidney beans. Taste chili and add salt and pepper to taste.
4. After simmering for three hours, meat should be soft and tender and have a slight bite before it melts in your mouth. If not, continue to simmer. Taste and season as desired.
5. Serve in a bowl over rice or with tortilla chips. Garnish with green onions. Best accompanied by a nice bold beer or hearty red wine.
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