Provided by Food Network
Categories main-dish
Time 6h30m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Set up a barbecue for indirect cooking to 110 degrees C (225 degrees F).
- Melt the butter in a large cast-iron pan set over medium heat on the stovetop. Add in the garlic and onions and cook, stirring often, until softened, 5 minutes. Add the brisket and the Chili Seasoning and stir until the meat is coated in the spice mix.
- Add the tomato paste and chopped tomatoes, stir well, and bring almost to a boil. Reduce the heat and stir in the bourbon, molasses and beans, then add 500 milliliters (17 ounces) of the stock and some salt and pepper.
- Cover the pan with a lid and place it on the barbecue. Cook for 1 hour, and then check and adjust the seasoning and the chili heat. It's better to adjust the seasoning at this point, rather than just before serving. Cook for another 5 hours or so, stirring occasionally and adding more stock when needed.
- The chili is done when it looks like a rich, glossy sauce with melt-in-your-mouth meat that is still in identifiable hunks. Serve the chili topped with sour cream and pickles.
- In a small bowl, mix the chipotle, cumin, chiles, cocoa, coriander, oregano, smoked salt, sugar, cinnamon, paprika, smoked paprika and black pepper. Store in an airtight container.
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