Mouth of Hell Chili

Make no mistake about the name. Five tablespoons of red pepper flakes and two more of cayenne mean this chili lives up to it. The brisket goes in cubed and slow-simmers with stewed tomatoes, garlic, and a full bottle of beer until the meat shreds at the prod of a spoon. Masa harina at the end gives it that proper Tex-Mex body, glossy and just thick enough to coat the spoon.

The tequila is the trick. Pour it over each bowl at the table, not into the pot. It hits the hot chili and lifts the chile aromatics right off the surface so you smell the smoke and the agave before the first bite lands. The heat is real, so consider this a warning shot, not a marketing line.

Molasses rounds the edges, just a teaspoon, so the burn doesn’t read flat. Cumin and paprika handle the backbone.

Chef Tips

• Cube the brisket about half-inch for tender bites that still hold shape
• Stir the masa harina in slurry-style with a splash of broth to skip lumps
• Sour cream and grated cheddar on the side blunt the burn without killing the heat
• Make it a day ahead, the flavor deepens overnight

Variations

• Sub in chuck roast for a fattier, richer pot
• Swap mezcal for the tequila for serious smoke on the finish
• Add a single chipotle in adobo, minced, for smoky depth instead of straight burn