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WhiskeyPitmaster
Whiskey Smoked Brisket Point Chili
Tennessee whiskey poured over a low-and-slow brisket chili introduces a vanilla-oak sweetness that perfectly balances aggressive dried chile heat. A pitmaster's dream bowl.
🌶️🌶️🌶️🌶️🌶️
⏱
5h
Cook Time
🥩
Beef Brisket
Protein
📍
Tennessee
Region
Heat Level
🌶️🌶️🌶️🌶️🌶️Hot
Nutrition Per Serving
670
calories
per serving
per serving
41g
Protein
40g
Fat
34g
Carbs
9g
Fiber
Sodium764mg
Sugar9g
Estimates per serving (8 servings total) · Powered by Edamam
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Ingredients
3 lbs beef brisket point, cubed
1/4 cup Tennessee whiskey
4 dried ancho chiles
2 dried chipotle chiles
1 large onion
6 garlic cloves
28 oz crushed tomatoes
2 cups beef broth
1 tbsp cumin
1 tbsp brown sugar
2 cans kidney beans
Steps
1
Toast and rehydrate dried chiles, blend into smooth paste2
Brown brisket cubes in batches in a Dutch oven until deeply caramelized3
Remove brisket, sauté onion and garlic4
Add chile paste and cook 3 minutes5
Pour in whiskey and let sizzle and reduce 2 minutes6
Add crushed tomatoes, broth, cumin, and brown sugar7
Return brisket, simmer covered 3 hours, add beans for final 30 minutesChiles in this recipe
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