Midday Fix: Beef brisket chili from Jake Melnick’s Corner Tap

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Jake Melnick’s Corner Tap
41 E. Superior
(312) 266-0400

Jake’s Beef Brisket Chili
8-10 Servings

6 large dried ancho chiles (about 3 ounces) stemmed, seeded, torn
6 ounces bacon diced
4 cups chopped onions
1 5 lb flat-cut beef brisket, cut into 2 to 3 inch cubes
6 large garlic cloves, peeled
2 Tbs chili powder
2 tsp cumin seeds
1 tsp dried oregano
1 tsp ground coriander
1 1/2 tsp kosher salt
2 10-ounce cans roasted diced tomatoes with green chiles
1 12-ounce bottle Mexican beer
1 7-ounce can diced roasted green chiles
1/2 cup chopped fresh cilantro
4 cups peeled sweet potatoes, cut in about 2 inch chunks
1 Tbs Jake’s BBQ Spice
½ cup Jake’s superhot BBQ sauce
Kosher Salt and Pepper to taste

fresh cilantro leaves
chopped red onion
diced avocado
shredded Monterey Jack Cheese

Chili Preparation
Pour enough boiling water to cover chiles in a bowl. Soak until they soften, about 1 hour. Preheat oven to 350. Sauté bacon in heavy large ovenproof pot over medium-high heat. When the bacon is turning brown add onions.  Reduce heat to medium, cover and cook until tender, 4 to 5 mins. Sprinkle beef with salt and pepper. Add to pot and stir to coat. Set aside. Drain chiles, reserving liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, BBQ spice and 1 1/2 teaspoons salt. Blend to a puree. You may need to add some of the soaking liquid if mixture is very thick. Pour puree and the superhot BBQ sauce over the brisket in the pot. Add tomatoes, beer, green chiles and cilantro. Stir to coat evenly.
Bring Chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about 1 hour. Add Potatoes, stir to coat. Roast uncovered until beef and potatoes are tender, adding more chili soaking liquid needed to keep meat covered, about 45 minutes. Season Chili to taste with salt and pepper. Spoon off any fat from surface of sauce.  Set out garnishes. Ladle chili into bowls and serve.

Jake’s BBQ spice is our famous rub we make in house. It consists of Kosher salt, pepper, paprika, sugar, garlic and onion powder, cayenne pepper and dried herbs. You may substitute a store bought BBQ rub or seasoning.
Jake’s super hot BBQ sauce is our KC style BBQ sauce mixed with our housemade hot sauce consisting of hot sauce blended with roasted habanero peppers. You may substitute a store bought sweet–spicy style BBQ sauce.


The sweet potatoes add a nice sweetness and texture with the brisket.

Butternut squash can be substituted for the sweet potatoes.

To serve at a later date, after cooking, let cool for 1 hour. Chill uncovered until cold, then cover and keep chilled. To serve, rewarm chili over low heat. Ladle chili into bowls and serve.

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