Grillstock Hillbilly Chili

Total Time:
6 hr 30 min
15 min
6 hr 15 min

6 to 8 servings

  • 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
  • Serving suggestions: sour cream and pickles
  • Chili Seasoning:
  • 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
  • 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.

Chili Seasoning:
  • 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Cook's Notes: 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.

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