Brisket Chili

Brisket Chili


  • - 1.5 lbs. cooked leftover brisket, chopped into small, bite-sized pieces
  • - 4 Strips Bacon, chopped into small pieces
  • - 1 Onion, chopped into small pieces
  • - 1 large Jalapeno, seeded if desired
  • - 6 Squares of Endangered Species 88% Dark Chocolate
  • - 1 Yam, skinned and chopped into small pieces
  • - 24 OZ. jar of diced Tomatoes
  • - 1.5 TBSP Chili Powder
  • - 1 TSP Sea Salt
  • - 1/2 Tsp Dried Basil
  • - Beef Broth to desired consistency

  • Method:

      Set oven to broil. Roast the jalapenos until skin is browned (will only take a few minutes). Remove and allow to cool.

      In the meantime, cook bacon pieces over medium heat in a soup pot. Once bacon has almost fully cooked (and released most of its grease), add the onions and cook about 4-5 minutes (again, not quite fully cooked). Add the chocolate and allow to melt (this happens fast and you want to be ready to add the tomatoes quickly so that the chocolate doesn’t burn). Add the jar of tomatoes (do not strain). By now the jalapeno should be cool enough to handle - chop the jalapeno as fine as possible and add to the pot. Stir in the salt and spices and desired amount of broth.

      As everything heats, prepare the yam if you haven’t already. Add it to the pot, trying to submerge as much as possible so that it cooks and becomes tender. At this point, I covered and set to a low heat and allowed it to simmer for 20 minutes or so. Add the brisket when the yam is mostly cooked, but not fully cooked. Allow to continue to cook through (another 10 or so minutes) until yam is fully cooked and soft and brisket has sucked up some of the juice.