Wolf Convection Steam Oven Brisket Chili

Chocolate Mole–Style Beef Chili with Brisket

Serves: 8–10

Cook Time: About 3 hours (active + steam oven time)

Equipment: Wolf Steam Oven, heavy skillet or Dutch oven, blender

Ingredients

Main Ingredients

• 5 lbs beef brisket, trimmed and cut into 2-inch cubes
• 2 tbsp olive oil or rendered beef fat
• 2 medium onions, diced
• 6 cloves garlic, minced
• 2 tbsp tomato paste

Chili Base

• 4 dried guajillo chiles, stems and seeds removed
• 2 dried árbol chiles (for heat, use 1 for milder flavor)
• 2 chipotle chiles in adobo (plus 1 tbsp of adobo sauce)
• 1 cup chocolate stout (dark, rich beer)
• 2 cups beef stock
• 3 oz unsweetened or 70% dark chocolate, chopped

Seasonings

• 2 Tbsp ground cumin
• 1Tbsp dried oregano (preferably Mexican oregano)
• 3 Tbsp kosher salt, plus more to taste
• 2 tsp black pepper
• 1 tbsp brown sugar (optional, balances bitterness)

Optional Garnishes

• Toasted pumpkin seeds (pepitas)
• Chopped cilantro
• Sour cream or Mexican crema
• Fresh lime wedges

Instructions

1. Prepare the Chiles

1. In a dry skillet over medium heat, toast guajillo and árbol chiles until fragrant, about 30 seconds per side — don’t burn them.
2. Transfer to a bowl, pour in the chocolate stout, and let soak 20–30 minutes until softened.

2. Make the Mole-Chili Base

1. In the same skillet, heat olive oil and sauté onions until golden, about 8 minutes.
2. Add garlic and tomato paste, cook another 2 minutes until caramelized.
3. Transfer onions, garlic, soaked chiles (with their stout), chipotles, adobo sauce, cumin, oregano, chocolate, and 1 cup beef stock to a blender.
4. Blend until completely smooth — this is your mole-style chili paste.

3. Brown the Brisket

1. Preheat your Wolf Steam Oven to Convection Steam Mode, 250°F (121°C).
2. In a large oven-safe pot or deep roasting pan, sear the brisket pieces in batches until browned on all sides.
3. Add all browned meat back into the pot, pour in the chili base, and stir to coat.
4. Add remaining 1 cup beef stock and season with salt and pepper.

4. Cook in the Steam Oven

1. Place the pan in the steam oven and cook for 2½ to 3 hours, or until the brisket is fork-tender and the sauce is thick and dark.
2. Stir once or twice during cooking if possible.

5. Finish and Serve

1. Taste and adjust seasoning — add a pinch of sugar or a splash of stout if it needs balance.
2. Shred or cube the brisket as desired and stir back into the sauce.
3. Serve hot, topped with cilantro, pepitas, and a dollop of crema.

Chef’s Notes

• For a thicker chili, remove the lid during the last 15 minutes to reduce slightly.
• For extra depth, stir in 1 tbsp of unsweetened cocoa powder at the end.
• Leftovers taste even better the next day — the flavors deepen overnight.