Recipe courtesy of Fox Bros. Bar-B-Q
Total:
1 hr
Active:
35 min
Yield:
16 to 20 servings
Level:
Easy

Ingredients

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.

IDEAS YOU'LL LOVE

Chili Beans

Recipe courtesy of Ree Drummond

Texas Oven-Roasted Beef Brisket

Recipe courtesy of Tom Perini

Slow Cooker Beef Brisket

Recipe courtesy of Trisha Yearwood

AB's Chili Powder

Recipe courtesy of Alton Brown

Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast

Recipe courtesy of Bobby Flay

Chili Chips

Recipe courtesy of Ellie Krieger

Game Day Chili

Recipe courtesy of Geoffrey Zakarian

Cornbread-Chili Casserole

Recipe courtesy of Trisha Yearwood

Dragon's Breath Chili

Recipe courtesy of Guy Fieri

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking