Fox Bros Bar B Q Brisket Chili Recipes

FOX BROS. BAR-B-Q BRISKET CHILI

Fox Bros. Bar-B-Q Brisket Chili image

Provided by Food Network

Time 10h10m

Yield 4 to 5 quarts

Number Of Ingredients 21

Ingredients

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
1 cup coarsely ground black pepper
1/2 cup kosher salt
One 5- to 8-pound brisket flat

Steps:

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.
Preheat a smoker to 225 degrees F. using your preferred heating method. Apply wood chips or chunks to allow for smoke.
Mix pepper and salt together in a bowl to make seasoning rub. Apply rub to brisket.
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.
Unwrap and slice against the grain.

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