I love a good chilli and this really is a good chilli! There’s a bit of TLC that goes into it but in reality its mainly a bit of prep work and then a lot of slow cooking. Like all my slow cook recipes i’ll do mine on my BBQ but this would be a great one for those slow cookers that knocking around in the cupboard somewhere.

This chilli is what I imagine one tastes like that you see in the wild west-esque movies where there’s a big cauldron sitting over a campfire with bubbling sauce and big chunks of meat and beans.

It’s a real American classic and I think it’s delicious – it’s also a great way to use a cut of beef that I never really have any particular use for and best of all its one of the cheaper varieties!


For the Brisket

  • 2-3kg Beef Brisket
  • 1tbsp sea salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp granulated sugar
  • 1 tbsp light brown sugar
  • 1 tbsp chilli powder
  • 1 tbsp sweet paprika
  • 1 tbsp smoked paprika
  • 1 tsp chipotle powder
  • 1/2 tsp mustard powder
  • 1 tbsp of cracked black pepper

For the Chilli

  • 3 Shallots
  • Whole bulb of garlic
  • 2 tbsp tomato puree
  • 2 tins of chopped tomatoes
  • 6 tbsp treacle
  • 2 tins of kidney beans
  • 2 tins of black beans
  • 500ml beef stock
  • 4 shots of Jack Daniels
  • Handful of chopped coriander
  • 25g dark chocolate
  • 75g salted butter


Mix all the spices & powders together in a pestle & mortar and rub down the brisket. (Keep a handful of the mixture for seasoning later)

Cook on an indirect heat with a temperature of 110c for at least 6hours (I tend to do between 8-10), you want the internal temperature to hit around 85c.

Rest for an hour.

Melt the butter in a large pot and fry the onions & garlic until browned and softened.

Add the brisket, now sliced into chunks, and add the remaining seasoning mix that you put aside earlier.

Add the tomato puree, chopped tomatoes and bring to a gentle simmer.

Add in the bourbon, treacle, beans, chocolate and stock and season lightly with pepper and salt.

Cover and cook for 4-5 hours, checking to see how the chilli is coming together.

An hour or so before you are ready to eat/serve/store remove the lid as the mixture will be still quite liquidy and this will help reduce the sauce to a thicker consistency .