WEEKDAYS 1e|12c|p

Joe Dobias' Brisket Blitz

Joe Dobias of Joe Dough
Servings: 4 to 6
2+ hr

Brisket Chili Sandwich

  • Ingredients
  • step-by-step directions
Joe Dobias' Brisket Blitz
  • For the Brisket:
  • 2 Briskets
  • 10 Garlic cloves (peeled)
  • 4 tablespoons Black Pepper
  • 4 tablespoons Pink Peppercorns
  • 1/2 cup Raw Sugar
  • 2 tablespoons Soy Sauce
  • 1 cup Canola Oil
For the Brisket Chili:
  • 1-1 1/2 pounds Cooked Brisket
  • 1 Onion (finely diced)
  • 3 Garlic cloves (minced)
  • 2 tablespoons Chili Powder
  • 2 tablespoons Paprika
  • 1 tablespoon Cayenne
  • 1 1/2 tablespoons Cumin
  • 1 tablespoon Black Pepper
  • 1 quart Canned Tomatoes
  • 1 1/2 cups Water
  • 2 cups Beans (cooked)
  • 1 tablespoon Salt
  • Olive Oil
For the Spicy Pickled Jalapenos:
  • 12-20 Jalapenos
  • 1 quart White Distilled Vinegar
  • 1 pint Water
  • 2 tablespoons Paprika
  • 1 tablespoon Chili Flakes
  • 2 tablespoons ground Black Pepper
  • 2 tablespoons Mustard Seed
  • 1/4 cup Sugar
  • 2 tablespoons Salt
For the Nacho 'Cheesy' Sauce:
  • 1/4 pound Butter
  • 1/4 cup All-Purpose Flour
  • 1 teaspoon Salt
  • 1/3 teaspoon Black Pepper
  • 3 cups Whole Milk
  • 1 cup Monterey Jack (shredded)
  • 1 cup Cheddar Cheese (shredded)
  • 3 tablespoons Pickled Chilies (chopped finely then measured)
For Assembling the Sandwich:
  • 3 Tomatos (diced)
  • 1 Onion (chopped)
  • 1/4 cup Lime Juice
  • 1 tablespoon Salt
  • Tortilla Chips
  • Sour Cream
  • 1 Loaf Semolina Bread
  • For the Brisket: Mix ingredients for rub and coat brisket. Cook for 30 minutes, uncovered, at 350º. Turn the oven down to 325º, and cover and cook an additional 2 to 2 1/2 hours.
  • For the Brisket Chili: Sweat onions for 5 to 6 minutes with salt and pepper in olive oil.  Add spices and garlic, then cook for 5 minutes. 
  • Add brisket, tomato, water, beans, and taste for seasoning.  Add salt to taste throughout. Continue cooking for 2 1/2 hours.
  • For the Spicy Pickled Jalapenos: Combine all ingredients, except jalapenos, in a saucepan and bring to a boil. Remove from heat and allow to cool slightly. Pour liquid over jalapenos and refrigerate for 12 to 24 hours before consuming.
  • For the Nacho 'Cheesy' Sauce: Melt butter in a medium stock pot over medium high heat, then whisk in flour to combine. Cook for 5 to 6 minutes, whisking constantly, allowing the roux to achieve a slightly golden color. 
  • When the roux begins to bubble furiously, slowly add in the milk, continuing to whisk. When the milk has come to almost a boil (do not boil), start whisking in the cheese and turn the heat down to the lowest setting. When the cheese melts, add in the jalapenos. Add salt to taste.
  • For Assembling the Sandwich: Combine onion and tomato, add lime juice and salt. Slice semolina loaf into three layers. Slice brisket and cover the bottom part of the loaf of bread. Spoon chili onto brisket. Top it with the center bread section.
  • Then, cover the bread in crispy tortilla chips, and drizzle with jalapeno cheese sauce. Spoon onion and tomato mixture on top, then add dollops of sour cream. Top it with the final section of the loaf. The sandwich can also be served on a brioche roll.


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