Red Wine & Cocoa Braised Lostine Brisket Chili

  • 1 lb Lostine Brisket
  • 1 lb organic kidney beans
  • 1 lb canned organic tomatoes, chopped, juice reserved
  • 1 lb organic yellow onions, diced
  • 1/4 C garlic, minced
  • 1/4 C chili spice
  • 2 Tbs ground cumin
  • 1/2 Tbs sea salt
  • 2 Tbs peanut butter
  • 2 Tbs bittersweet chocolate chips
  • 1/2 C red wine
  • 2 Tbs extra virgin olive oil

Courtesey of Sunshine's All Naturals, Seattle, WA

Sauté the brisket in the olive oil until starting to brown. Add garlic and onions and cook 5 minutes. Add chili spice, cumin and salt and cook 3 minutes. Add chopped tomatoes, kidney beans and cook 2 minutes. Add red wine and tomato juice and bring to a simmer. Simmer slowly for 45 minutes and check for tenderness of beef. When beef is very tender add peanut butter and chocolate, mixing thoroughly. Taste for balance and add more chili or salt as needed. Flavor is even better if made the day before serving and reheating just before dinner

Perfect Pairing

Leonetti Cellar — 2010 Merlot - Walla Walla Valley

Winemaker Notes

Dense, dark and lush but with amazing focus and levity. Loaded with dark blue and black fruits. Gorgeous high tone aromatics are reminiscent of brambleberry reduction compote.  Long and plush on the palate, but with a fine grained tannin structure and brilliant acidity from the epic 2010 vintage. This may be the finest Merlot in Leonetti's history. I am completely enamored by the complexity of this wine. The cool vintage gives such restraint to the opulence of the fruit. The wine will drink well upon release but age for many years to come.