Recipe courtesy of Fox Bros. Bar-B-Q

Fox Bros. Bar-B-Q Brisket Chili

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  • Level: Advanced
  • Total: 10 hr 10 min (includes resting time)
  • Active: 1 hr 30 min
  • Yield: 4 to 5 quarts
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1 tablespoon olive oil or canola oil

1 tablespoon butter 

2 cups fine diced onion 

3/4 cup seeded and chopped jalapenos (leave seeds in for more heat) 

2 tablespoon minced garlic 

Kosher salt and ground black pepper 

One 28-ounce can high quality crushed tomatoes 

1 1/2 tablespoons tomato paste 

32 ounces high quality beef stock 

5 tablespoons high quality chili powder 

2 tablespoons adobo sauce (from a can of chipotles in adobo) 

1/2 tablespoon chipotle powder 

1/2 tablespoon granulated garlic powder 

1/2 tablespoon granulated onion powder 

1/2 tablespoon sugar 

1/4 teaspoon ground cumin 

1 pound chopped Smoked Brisket, recipe follows

2 tablespoon masa harina (corn flour) well mixed into 1 cup warm water

Smoked Brisket:

1 cup coarsely ground black pepper

1/2 cup kosher salt 

One 5- to 8-pound brisket flat 


Special equipment:
a smoker; 5 pounds hickory wood chips or chunks; butcher paper
  1. Add the olive oil, butter, onion, jalapenos, garlic, 1/2 tablespoon salt and 1 teaspoon pepper to a medium heavy-bottomed pot. Sweat over medium-low heat until tender, then stir in the crushed tomatoes, tomato paste, beef stock, chili powder, adobo sauce, chipotle powder, garlic and onion powders, sugar, cumin, 1 1/2 tablespoons salt and 1/2 tablespoon black pepper. Bring to a boil, then reduce heat and simmer for 20 minutes. Add the chopped Brisket. Mix in the masa harina slurry and let simmer, stirring often to let the meat settle to the bottom of the chili, for another 5 to 10 minutes.

Smoked Brisket:

  1. Preheat a smoker to 225 degrees F. using your preferred heating method. Apply wood chips or chunks to allow for smoke.
  2. Mix pepper and salt together in a bowl to make seasoning rub. Apply rub to brisket.
  3. Place brisket on smoker. Let smoke, adding wood chips as necessary to supply ample smoke, until brisket reaches 170 degrees F, 4 to 7 hours. Wrap in butcher paper and put back on smoker. Continue cooking until internal temperature reaches 200 degrees F. Let rest, still wrapped, for 2 hours.
  4. Unwrap and slice against the grain.

Cook’s Note

To use this chili for Frito Pie, cut open a 2-ounce bag of Fritos from the top or side. Ladle in some chili, then add shredded Cheddar, diced red onion, fresh sliced jalapenos for more heat and maybe even a dollop of sour cream! Mix it up and eat!

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