Hillbilly Chilli

Cooked Up a MASSIVE brisket and have left overs? Then you gotta make a chilli. It's probably the best chilli you'll ever have, Smoked and tender brisket with a deeply rich and spicy chilli sauce is a winning combo. 

Set your Traeger at 110C/ 225F (or you can use your oven as the brisket has already had a load of smoke) 

Adapted from Grillstock Book with less 'sweetness'

Ingredients:

• Salted Butter- 75g
• Garlic- 4 Cloves finely chopped
• Onions- 2 Large roughly sliced
• Brisket Leftovers 1kg or so cut to chunks
• Bourbon- 2 shots/ decent glug. 
• Tomato Puree- 2 Tablespoons
• Tinned Tomatoes- 2 or 3 cans
• Kidney Beans- 2 cans
• Butter Beans- 1 can
• Beef stock- 500ml or more to let the sauce down during cooking
• Salt and Pepper

Herbs and Spices:

• Rub- (the one you used on the brisket)- 2 tablespoons
• Dried Birds eye chillies- Decent amount maybe 12- depends how you like the heat. 
• Cocoa Powder/ Willies Cacao- 2 Tablespoons
• Chipotle flakes- 2 Tablespoons
• Ground Cumin- 2 Teaspoons
• Ground Coriander- 2 Teaspoons
• Dried Oregano- 2 Teaspoons
• Paprika- 1 teaspoon
• Smoked Paprika- 1 Teaspoon
• Black Pepper- 2 Teaspoons
• Salt (could be smoked if you want)- 2 Teaspoons

Use a large Cast Iron pan that you have a lid for, or a casserole dish.

Melt the Butter over a medium heat on your hob. 

Add the Garlic and Onions and cook till softened. Maybe 5 mins

Chuck in the Brisket Chunks. 

Then add the herbs and spices, Tomato Puree and stir to coat the Beef and to cook out the Puree.

Add the chopped tomato and bring up to a near boil. 

Add the Bourbon, Beans, and Stock (plus any Brisket juice you may have). Season with Salt and Pepper. 

Cover with a lid if in the oven or leave open in a BBQ to let the smoke in

Pop in the bbq or oven for an hour, stir it and taste the sauce, enough spice for ya? add more chilli if you want.

Put back in the Traeger or Oven for another 5 Hours at least. (this one had 7 hours) Check it every so often and add some more stock or water if its drying out. 

It'll be done when the sauce looks dark and rich with a fatty gloss!! Yum. 

The more you cook it the more the beef will break down. 

I served it simply with baby leaf salad, Soured cream and toasted Tortillas. 

But would be great with Cornbread.