Fox Bros. Bar-B-Q: Brisket Chili
Review - Fox Bros. BBQ : Brisket Chili
This chili is great year round and great on everything! Ever since I came across this recipe, I always keep left over brisket with making this pot of chili gold in mind. There are at least three ways you can enjoy Fox Bros. Brisket Chili at most of their Atlanta-based locations: Straight up, over a bag of Frito’s (Frito-Pie), or over tots (Lopez). We sub in pimento cheese on the Lopez as an app every visit. When making this at home, especially on a cold day, I toss it over a bed of jasmine rice with some sharp shredded cheddar cheese, sour cream and diced red onion on top. I like that it’s bean-less, but don’t let that stop you from making this brisket chili your own by adding the ingredients you’ve come to enjoy.
This recipe assumes you already have Brisket on hand and can be ready to go in an under an hour. There ain’t no shame in getting some local brisket from your favorite BBQ joint. I’ve used brisket from my offset and from the pellet smoker and the feedback is that the smokier the better. Even in a chili the offset comes out on top, but that doesn’t stop me when I need the convenience of a pellet smoker to get the job done.
Modifications: Definitely double up on the brisket and go with 2 lbs. The corn flour in this recipe isn’t required, but that’s just my opinion. I go a little bit extra on the onions and jalapenos and cut the chili powder recommendation in half to 2.5 Tbsp.
Cook Time: 1 hour (really only 30 min of active cooking)
Typically Serves: 15 (Unless you like big portions. And who doesn’t, right?)
Recipe sourced from Food Network
Ingredients:
KC Making Fox Bros. Brisket Chili for a Weekend Camping Trip
1) 2 C. finely diced onions
2) 3/4 C. seeded and chopped jalapenos
3) 2 Tbsp. minced garlic
4) 1 Tbsp. butter
5) 1 Tbsp. olive oil or canola oil
6) 1 1/2 tsp. kosher salt
7) 1 tsp. black pepper
8) 32 oz. homemade or store-bought beef stock
9) 28 oz. can crushed tomatoes
10) 5 Tbsp. chili powder
11) 2 Tbsp. adobo sauce from canned chipotles in adobo
12) 1 1/2 Tbsp. kosher salt
13) 1 1/2 Tbsp. tomato paste
14) 1 1/2 tsp. chipotle powder
15) 1 1/2 tsp. granulated garlic powder
16) 1 1/2 tsp. granulated onion powder
17) 1 1/2 tsp. ground black pepper
18) 1 1/2 tsp. granulated sugar
19) 1/4 tsp. cumin
20) 1 pound chopped cooked brisket (KC Suggestion: Double up the meat)
21) 2 tsp. maseca (corn flour) (KC Suggestion: This is optional IMO)
22) 16 to 20 2-oz. bags corn chips, such as Fritos
23) Serving suggestions: shredded Cheddar, diced red onions, fresh sliced jalapenos and sour cream
Directions
In a large pot add ingredients #1-#7 and allow the onions and jalapenos to get nice and tender. The vein & seeds of the jalapenos can add the extra heat you may be looking for.
Add ingredients #8-#19 with a little more black pepper. After it comes to a boil, let it simmer for at least 20-30 min before serving.
Add ingredient #20 (Da Brisket) and stir to keep the brisket from sinking to the bottom like a rock.
In a separate bowl, whisk ingredient #21 (maseca/corn flour) with 1 cup of water to create a slurry. Add when complete.
When ingredients #1-21 are combined, simmer and stir for 10 more minutes.
Ways to Serve
Add to a bowl then add ingredients listed in ingredients #23 (Cheddar, diced red onions, fresh jalapenos and sour cream)
Find a bag of Fritos and add a scoop of chili then add ingredients found in #23 from the list (Cheddar, diced red onions, fresh jalapenos and sour cream)
Cook some tots add the chili then load it up with cheddar cheese or pimento on top, allow to melt.
Pour it on top of a bowl of white or jasmine rice with cheddar cheese on top.
Carnivore it up by pouring it over some beef hot dogs.