Recipe courtesy of Fox Bros. Bar-B-Q

Fox Bros. Bar-B-Q Brisket Chili

Getting reviews...
Save Recipe
  • Level: Advanced
  • Total: 10 hr 10 min (includes resting time)
  • Active: 1 hr 30 min
  • Yield: 4 to 5 quarts
Share This Recipe

Ingredients

Smoked Brisket:

Directions

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!

14m Intermediate 99%
CLASS
27m Easy 96%
CLASS
26m Intermediate 94%
CLASS
51m Easy 99%
CLASS
33m Easy 100%
CLASS
Amanda Freitag

Turkey Chili

32m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now