From The Chattanoogan Hotel, Chattanooga, Tennessee
Smoked Brisket Chili with Chipotle-Lime Sour Cream by Chef Adam Roe
The South is known for its smoked meats and this hearty Tennessee chili is both smoky and spicy.
Serves 8-10
Chili
2 lb Smoked Brisket (large dice)
1 lb Ground Beef
1 lb diced onion
1 lb diced bell pepper
4 oz diced pimentos
2 oz chopped Jalapeno
8 oz Roasted Garlic Paste
1 qt canned diced tomatoes
2 c Bloody Mary Mix
4 tbsp Chili Powder
2 tbsp Cumin
Chopped Cilantro
12 oz Shredded Smokey Park TN Cheddar
S&P to taste
Method
Brown and drain ground beef, add onion, bell pepper, jalapeno, sweat until onion is translucent.
Add seasoning, roasted garlic, and pimentos; stir until mixture is completely combined.
Add smoked brisket, tomatoes and bloody mary mix and simmer for at least 1 hour.
Season to taste with cilantro, salt, and pepper and Serve, garnish with Chipotle-Lime Sour Cream and Smokey Park Cheddar.
Chipotle-Lime Sour Cream
16 oz Sour Cream
2 oz Chipotle Puree
3 ea Fresh Limes (squeezed)
S&P to taste
Method
In a mixing bowl combine sour cream, chipotle and lime juice. Whisk until combined and season to taste with salt and pepper. Garnish individual portions of chili according to personal preference.
