Beef Brisket Burnt End Chili

Sauté onion, peppers & garlic in olive oil until soft. Add guajillo paste + chipotles, then add beef stock and simmer for 30 minutes. Blend the mixture until smooth. Add crushed San Marzano tomatoes + remaining spices (dark chili powder, onion powder, smoked paprika, white pepper, cumin, Hatch green chili powder, brown sugar, Kosher salt to taste), and simmer for another 30 minutes. Finally, add the brisket burnt ends and simmer for 30 minutes more. Serve hot with jalapeños, cheese, onions & cilantro, and an ice-cold beer or good bourbon.