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.
If you don't have any leftover smoked brisket on hand, substitute with raw stew meat. After sauteing the onions and garlic, remove from the pan and add a splash of oil to prevent the butter from burning. Brown the meat in batches, about 5 minutes, then return the onions and garlic to the pan and continue cooking according to the recipe.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.