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1
Set up a barbecue for indirect cooking to 110 degrees C (225 degrees F).
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2
Melt the butter in a large cast-iron pan set over medium heat on the stovetop.
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3
Add in the garlic and onions and cook, stirring often, until softened, 5 minutes.
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4
Add the brisket and the Chili Seasoning and stir until the meat is coated in the spice mix.
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5
Add the tomato paste and chopped tomatoes, stir well, and bring almost to a boil.
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6
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.
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7
Cover the pan with a lid and place it on the barbecue.
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8
Cook for 1 hour, and then check and adjust the seasoning and the chili heat.
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9
It's better to adjust the seasoning at this point, rather than just before serving.
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10
Cook for another 5 hours or so, stirring occasionally and adding more stock when needed.
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11
The chili is done when it looks like a rich, glossy sauce with melt-in-your-mouth meat that is still in identifiable hunks.
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12
Serve the chili topped with sour cream and pickles.
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13
In a small bowl, mix the chipotle, cumin, chiles, cocoa, coriander, oregano, smoked salt, sugar, cinnamon, paprika, smoked paprika and black pepper.
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14
Store in an airtight container.
