Prepare the Brisket: Rub the Beef brisket with the Coffee rub. Smoke at 225°F (107°C) for 6-8 hours, or until tender. Let rest, then shred.
Make the Chili: In a large pot, sauté the Onion and Garlic until softened. Add the Ancho chili powder, Guajillo chili powder, Cumin, and Smoked paprika. Cook for 1 minute.
Stir in the Fire-roasted diced tomatoes, Pinto beans, and Beef stock. Bring to a simmer and cook for 30 minutes, stirring occasionally.
Stir in the Dark chocolate until melted and smooth.
Add the shredded Brisket to the chili and heat through.
To assemble, open a bag of Fritos corn chips. Top with the Brisket chili, Queso fresco, Mexican crema, Pickled red onions, and Cilantro.
Serve immediately.
Ingredients
4
3 lb1.36 kgBeef brisket-trimmed
2 tbsp30 mLCoffee rub
1240 mLOnion-diced
3 cloves15 mLGarlic-minced
2 tbsp30 mLAncho chili powder
1 tbsp15 mLGuajillo chili powder
1 tsp5 mLCumin
1/2 tsp2.5 mLSmoked paprika
1400 gCan fire-roasted diced tomatoes-undrained
1400 gCan pinto beans-drained and rinsed
1 cup240 mLBeef stock
2 tbsp30 mLDark chocolate-finely chopped
1 bag227 gFritos corn chips
1 cup115 gQueso fresco-crumbled
1/2 cup120 mLMexican crema
1/4 cup60 mLPickled red onions
2 tbsp30 mLCilantro-chopped
Equipment
Smoker
Large pot
Cutting board
Knife
Measuring cups and spoons
Instructions
Prepare the Brisket: Rub the Beef brisket with the Coffee rub. Smoke at 225°F (107°C) for 6-8 hours, or until tender. Let rest, then shred.
Make the Chili: In a large pot, sauté the Onion and Garlic until softened. Add the Ancho chili powder, Guajillo chili powder, Cumin, and Smoked paprika. Cook for 1 minute.
Stir in the Fire-roasted diced tomatoes, Pinto beans, and Beef stock. Bring to a simmer and cook for 30 minutes, stirring occasionally.
Stir in the Dark chocolate until melted and smooth.
Add the shredded Brisket to the chili and heat through.
To assemble, open a bag of Fritos corn chips. Top with the Brisket chili, Queso fresco, Mexican crema, Pickled red onions, and Cilantro.
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