BBQ67/17: Hillbilly Chilli #2

BBQ67/17 –  Hillbilly Chilli #2:

I only made Grillstock Hillbilly Chilli last week but I enjoyed it so much I wanted to make it again especially as I had leftover brisket to use this time.

This recipe is from the Grillstock cook book – You can buy the book by clicking the link below:

As before:

I melted some butter into a pan. I had some butter left which I had smoked previously so I used that to add a bit more of a smoky taste to the chilli! I added chopped onions and garlic to the mix and cooked them for about 5 minutes.

I added the chopped brisket and 4 tablespoons of Chilli Seasoning (cumin, chipotle chilli, chilli flakes, cocoa powder, light soft brown sugar, smoked salt, ground coriander, oregano, paprika, smoked paprika, ground black pepper and ground cinnamon).

Tomato puree and 2 tins of tomatoes went in (I use whole tomatoes not chopped for this reason) along with some whisky (no bourbon in stock but plenty of whisky!), treacle, kidney beans and 500ml of beef stock. The colour at this point was fantastic and it smelt great!

I put it in the smoker for 10 hours with the lid off so the oak and cherry smoke from the beef rib cook would hit the pan. As with last time the colour and smell of the chilli was fantastic.


I gave it a quick stir and it lightened up a fair bit:


I added in some sour cream and stirred it again.


I love this recipe, it’s the best tasting chilli I have made so far. The seasoning mix smells and tastes great. The brisket was better than the braising steak last time as it fell apart more but had the smoky taste from it’s 10 hour smoke as well as bits of the bark in the chilli.

This is a great cook to add to the smoker when something else is cooking. I can see it going in more often! 

The Book:

This recipe is from the Grillstock cook book – You can buy the book by clicking the link below:





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