Bad Brad's BBQ: Texas Chili

Texas Chili- 2# Ground beef, 80/20 1 # Chop Brisket 27 oz yellow onions, small dice 2.5 c Guajillo purée 2 Qt Chicken Stock 30 g. Cumin 7.5 g. Oregano leaf 40 g. Ancho Powder 45 g. Granulated Garlic 32 g. Granulated Onion 22 g. Salt and pepper (adjust to taste) 1 T. Cornstarch Slurry Method Heat a large pot or Dutch oven over medium-high heat Sear and break up the ground beef When almost cooked thru, add the onions Cook until onions soften Drain excess fat Add the chopped brisket and a gaujillo purée, mix well Add chicken stock, and all the spices Simmer uncovered until it starts to thicken If needed, mix cornstarch with a little cold water to help it tighten up