Smoked Brisket Chili

As the weather starts to cool off, warm up with a hearty bowl of chili. Instead of the expected cornbread side, consider whipping up some quick and easy cinnamon rolls to pair with it instead. Recipe courtesy Cat Lix of Missouri Spirits.

Recipe courtesy Cat Lix of Missouri Spirits


3 slices bacon, chopped
1 large yellow onion, chopped
1 red bell pepper, chopped
2 jalapeños, finely chopped
3 cloves garlic, finely chopped
3 cups smoked beef brisket, cut in 1-inch cubes
3 tablespoons chili powder
1 tablespoon cumin
½ tablespoon smoked paprika
1 cup Missouri Spirits Bourbon
1 15-ounce can of diced tomatoes
1 15-ounce can of tomato sauce
½ 15-ounce can black beans, drained and rinsed
½ 15-ounce can kidney beans, drained and rinsed
1 4-ounce can green chilis
Salt to taste

To Prepare
In a pot over medium heat, sauté bacon until crispy. Remove bacon and set aside. Add onion to the pot and cook until soft. Add bell pepper, jalapeño and garlic and cook an additional minute to soften. Season with salt. 

Add brisket, cooked bacon and all dry seasonings. Cook for a few minutes to warm brisket through and soften vegetables, stirring well as the mixture cooks. Add bourbon and deglaze the pan. Cook off alcohol (about 3 minutes). Add tomatoes, tomato sauce, beans, green chili and salt. 

Bring chili to a low simmer. Cover and let cook for a minimum of 30 minutes. The longer it cooks, the more integrated and concentrated the flavors become. Chef Lix recommends letting it cook for 2 hours. If the chili is too thick, thin with water until it reaches your desired consistency.