And here’s a fun recipe that looks more complicated than it is. Basically they’re making a big pot of chili (using their barbecued brisket) and then serving it out of individual bags of Fritos.
Ingredients:
1 tablespoon oil (olive or canola) 1 tablespoon butter 2 cups onion, finely diced 3/4 cup jalapeños, seeded and chopped 2 tablespoons minced garlic 1 1/2 to 2 tablespoons kosher salt 1 tablespoon black pepper 1 28-ounce can crushed tomatoes 1 1/2 tablespoons tomato paste 32 ounces beef stock 5 tablespoons chili powder 1/2 tablespoon garlic powder 1/2 tablespoon onion powder 1/2 tablespoon chipotle chili powder 1/2 tablespoon sugar 2 tablespoons adobo sauce (from can of chipotles in adobo) 1/4 teaspoon ground cumin 1 pound barbecued or roasted chopped brisket (ground beef may be substituted; brown with onions and chiles) 2 tablespoons corn flour (like Maseca brand) mixed into 1 cup of warm water until smooth 8 (or more) 2-ounce bags Fritos corn chips Optional garnishes: shredded cheddar cheese, diced red onion, sliced jalapeños, sour cream
Preparation:
In a heavy-bottomed pot, heat oil and butter over medium heat. Add onion, jalapeños, garlic, 1/2 tablespoon of salt, and 1 teaspoon of pepper. Cook and stir without browning until tender.
Add crushed tomatoes, tomato paste, stock, chili powder, garlic powder, onion powder, chipotle powder, sugar, adobo sauce, and cumin. Season with remaining salt and pepper, or to taste.
Bring to a boil, reduce heat, and simmer for 20 minutes.
Add brisket and mix in the corn flour slurry. Simmer for 15 to 20 minutes or longer, stirring often to keep the meat from scorching on the bottom. Stir in more broth or water if it becomes too thick.
Assemble: Cut open a 2-ounce bag of Fritos from the top or side, ladle chili over Fritos, and add desired garnishes. Or, pour Fritos into bowls and follow the steps above.