GRILLSTOCK HILLBILLY CHILI

Grillstock Hillbilly Chili image

Provided by Food Network

Time 6h30m

Yield 6 to 8 servings

Number Of Ingredients 26

75 grams (2 2/3 ounces) salted butter
4 cloves garlic, chopped
2 large onions, chopped
1 kilogram (2 1/4 pounds) leftover smoked brisket, cut into 2-centimeter (3/4-inch) cubes
4 tablespoons Chili Seasoning, recipe follows
2 tablespoons tomato paste
Two 400-gram (14-ounce) cans chopped tomatoes
2 shots (6 tablespoons) bourbon, plus more if desired
6 tablespoons molasses
Two 400-gram (14-ounce) cans kidney beans, drained
500 to 750 milliliters (17 to 25 ounces) beef or chicken stock
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Serving suggestions: sour cream and pickles
2 tablespoons diced dried chipotle
2 tablespoons ground cumin
1 tablespoon chile flakes
1 tablespoon cocoa powder
1 1/2 teaspoons ground coriander
1 1/2 teaspoons dried oregano
1 1/2 teaspoons smoked salt
1 1/2 teaspoons brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon paprika
3/4 teaspoon smoked paprika
3/4 teaspoon black pepper

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.