In a large pot, or dutch oven, heat oil over medium heat until just hot.
Add onions and cook until they are translucent.
Add the garlic and cook until the garlic gives off its aroma.
This is the base of your chili, and will flavor the whole pot with just these little amounts of ingredients.
Add the brisket to the pot, along with the tomatoes, spices, sugar, and water.
Mix all the ingredients until well incorporated; when the sugar is dissolved and there are no chunks of spices left.
Let this simmer on low for at least an hour, mixing occasionally, as to not let it scorch or burn.
Mix the masa flour (or cornstarch, if that’s what you’re using), into a small bowl with a little bit of cold water (maybe a tablespoon or a little less).
This will make a runny paste. Stir the paste into the chili and let it simmer for another 30 mins, while still on low heat.
Serve the chili while it’s hot and enjoy with some homemade cornbread!
You can choose to top with sour cream, green onions, shredded cheese, jalapenos, or crackers.
The options are endless!