Sarah Johnson's Chili Recipe

Honorable Mention - 2019 Fall Crock Pot Chili Competition

Ingredients for Brisket:

• 4-5 lb brisket
• 2 bottles stout beer
• 28 oz. can chopped tomatoes
• 1 Tbls MOV Madagascar Black Pepper Olive Oil
• Cherry Wood Smoked White Himalayan Sea Salt 
• NHHS Tellecherry Peppercorns​

​​Season all sides of the brisket with the smoked salt & peppercorns

Ingredients for Chili

• 1 Tbls MOV Madagascar Black Pepper Olive Oil​
• 2 yellow onions, diced
• ​2 cloves Quarter Moon Farm Black Garlic, peeled
• 2 cloves white garlic
• 2 Jalapenos, seeded & minced
• 2 Ancho chili peppers, seeded, diced
• 3 each: yellow, red, & green bell peppers, diced
• 2 cans red Kidney beans, strained, rinsed
• 2 cans black beans, strained, rinsed
• 1 can chick peas,  strained, rinsed
• 2 cans whole plum tomatoes
• 2 cans chopped tomatoes
• 2 cans crushed tomatoes
• ​1/2 cup NHHS No Salt Contoocook Chili 
• 1/3 tsp NHHS Cumin
• 2 Tbls Chipotle Thresher Shark Eat the Heat*
• 2 Tbls MOV Dark Chocolate Balsamic
• 2 tsp Wozz Moroccan Tomato Onion Relish
• 2 oz. dark chocolate
• NHHS Cinnamon, to taste

​*Season added extra sea salt, pepper to taste

Directions for Chili:
4 hours into cooking the brisket, start Chili.

1. Add 1 Tbl olive oil to large pot. 
2. Carmelize the onions on medium high heat. Add garlic.
3. Roast Jalapeno & Ancho peppers. Cool & skin if using Ancho/Poblano
4. Chop the bell peppers to cook with onion for 10 minutes, placing Balsamic drizzle over the top while cooking.
5. Mince up roasted peppers and add to bell peppers.
6. Add beans, tomatoes & seasonings.  (Do not add dark chocolate or cinnamon.)
7. Cook 3 hours.
8. Once brisket is done, take out of oven. Set it for a few minutes.
9. Fork split the meat to completely shred it and add it to the pot,
10. Add the beer to the chili.
11. When finished, add chocolate & cinnamon.