1 ½ pounds chopped smoked brisket

1 pound fresh (uncooked) chorizo sausage

1 pound ground beef

2 tablespoons vegetable oil

1 medium large white onion, diced

3 jalapeño peppers, seeded and finely diced

5 cloves garlic, diced

1 teaspoon salt

3 tablespoons Hoff’s Chuckwagon Chili Powder

1 28 oz can diced tomatoes, drained

3-4 cups beef stock

1 6oz can tomato paste

1:
Heat a large dutch oven or pot over medium heat and add vegetable oil along with chorizo and ground beef. Break up the meat with a wooden spoon and cook until brown. Remove meat and reserve the oil.

2:
Add in the onion, jalapeños, and garlic and saute until soft. Add salt and Hoff’s Chuckwagon Chili Powder and cook for about a minute to toast the spices then add diced tomatoes and tomato paste and stir until combined.

3:
Add the beef stock, browned meat, and brisket to the pot and simmer on low for an hour to let the flavors meld and thicken the chili. Continue to cook until desired thickness and add salt to taste.

4:
Serve with shredded cheese, sour cream, green onions, fritos, cilantro, and of course Hoff’s hot sauces!