Fox Bros. Bar-B-Q Brisket Chili

Name: Fox Bros. Bar-B-Q Brisket Chili
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 16 to 20 servings
Ingredients: 2 cups finely diced onions; 3/4 cup seeded and chopped jalapenos; 2 tablespoons minced garlic; 1 tablespoon butter; 1 tablespoon olive oil or canola oil; 1 1/2 teaspoons kosher salt; 1 teaspoon black pepper; 32 ounces homemade or store-bought beef stock; 1 28-ounce can crushed tomatoes; 5 tablespoons chili powder; 2 tablespoons adobo sauce from canned chipotles in adobo; 1 1/2 tablespoons kosher salt; 1 1/2 tablespoons tomato paste; 1 1/2 teaspoons chipotle powder; 1 1/2 teaspoons granulated garlic powder; 1 1/2 teaspoons granulated onion powder; 1 1/2 teaspoons ground black pepper; 1 1/2 teaspoons granulated sugar; 1/4 teaspoon cumin; 1 pound chopped cooked brisket; 2 tablespoon maseca (corn flour); 16 to 20 2-ounce bags corn chips, such as Fritos; Serving suggestions: shredded Cheddar, diced red onions, fresh sliced jalapenos and sour cream

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Level: Easy

Total: 1 hr
Active: 35 min

Yield: 16 to 20 servings

Level: Easy

Total: 1 hr
Active: 35 min

Yield: 16 to 20 servings

Ingredients

2 cups finely diced onions

3/4 cup seeded and chopped jalapenos

2 tablespoons minced garlic

1 tablespoon butter

1 tablespoon olive oil or canola oil

1 1/2 teaspoons kosher salt

1 teaspoon black pepper

32 ounces homemade or store-bought beef stock

1 28-ounce can crushed tomatoes

5 tablespoons chili powder

2 tablespoons adobo sauce from canned chipotles in adobo

1 1/2 tablespoons kosher salt

1 1/2 tablespoons tomato paste

1 1/2 teaspoons chipotle powder

1 1/2 teaspoons granulated garlic powder

1 1/2 teaspoons granulated onion powder

1 1/2 teaspoons ground black pepper

1 1/2 teaspoons granulated sugar

1/4 teaspoon cumin

1 pound chopped cooked brisket

2 tablespoon maseca (corn flour)

16 to 20 2-ounce bags corn chips, such as Fritos

Serving suggestions: shredded Cheddar, diced red onions, fresh sliced jalapenos and sour cream

Directions

In a medium heavy-bottomed pot set over medium heat, add the onions, jalapenos, garlic, butter, oil, salt and pepper. Sweat the vegetables until tender. Add the stock, tomatoes, chili powder, adobo sauce, salt, tomato paste, chipotle powder, garlic powder, onion powder, black pepper, sugar and cumin. Bring to a boil, then reduce the heat and simmer for 20 minutes.
Add the brisket to the chili. In a small bowl, whisk the maseca into 1 cup warm water to make a slurry. Add the slurry to the chili. Simmer for 5 to 10 minutes, stirring often to avoid letting the meat settle on the bottom.
Cut open a bag of chips from the top or side, ladle in some chili over the chips. Repeat for the remaining bags of chips and chili. Top with some Cheddar, red onions, some jalapenos for more heat and maybe even a dollop of sour cream! Mix it up and eat!

Cook’s Note

Keep the jalapeno seeds for more heat in the chili. Use 2-ounce bags of the corn chips for individual servings or spread the chips in a bowl and pour the chili on top.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.