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Brisket Sweet Potato Chili

  • Total Time: 4 hours
  • Yield: 6 servings 1x


  • ¼ cup olive oil
  • 3 pounds brisket, trimmed of fat and cut into 1 to 2 inch cubes
  • 2 2 inch pieces brisket fat
  • 2 large onions, diced, divided
  • 2 jalapeno pepper, seeded and minced
  • 2 small or 1 large poblano pepper, seeded and diced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon red pepper flakes
  • 32 ounces Whole30 approved stock (I used Imagine Organic low sodium)
  • 16 ounces water
  • 1 bulb fennel, sliced
  • 2 large sweet potatoes, diced
  • 1 bunch carrots, peeled and sliced
  • 1 bunch kale, stems removed


  1. Preheat a large stock pot over medium high heat. Once hot, add the oil. Add the brisket, fat, jalapeno and poblano peppers, and 1 onion. Cook for 3 minutes. Add the cumin, coriander, turmeric, pepper, and pepper flakes. Flip meat and cook for about 3 minutes more until browned.
  2. Add stock and water, bring to a boil, and reduce to a simmer. Place a lid on the pot and cook for about 2 hours, stirring occasionally, adding more water if needed.
  3. Add the remaining onion, fennel, potatoes, and carrots and cook for an additional hour with the lid on, stirring occasionally.
  4. Remove the lid and taste for seasoning. Add more spice, pepper, or some salt as suits your taste. Add the kale. Cook for an additional 20 minutes with the lid off to allow the liquid to reduce. Serve immediately. Chili may also be stored in the refrigerator in an airtight container for 3 days or frozen in an airtight container for up to 3 months. Reheat in the microwave or on the stovetop until piping hot.


Cooking time is not all active – just occasional stirring.

  • Prep Time: 30 minutes
  • Cook Time: 3 hours 30 minutes