Brisket Chili
This Brisket Chili is a hearty chili filled with tender shredded brisket, butternut squash and peppers. There are instructions for preparing this both in the slow cooker and oven depending on your preference. This paleo brisket chili freezes well, so make extra to enjoy throughout the winter. It’s Paleo, Whole30, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal.
During the winter months, chili was a dish I grew up eating for dinner at least once a week. I’ve wanted to create a Specific Carbohydrate Diet legal version of the dish for awhile now, but have been struggling with what could replace all of the different varieties of beans traditionally used in the dish.
Most chili recipes use ground chicken, turkey or beef, but to give this Whole30 chili more substance, I swapped the ground meat for shredded brisket which gives the chili some chunkiness and let’s be honest, who doesn’t love meat that is melt in your mouth tender. This is one of the first times I’ve cooked brisket and am happy with the results, although that being said I think you could easily swap it for another cut of stewing meat such as chuck roast or short ribs.
Although butternut squash is not a traditional ingredient in chili, the cubes add a tender texture, which quite closely resembles beans when cooked for a few hours. After about an hour of cooking taste the sauce and add more spices to suit your taste, I love spicy food, but for some 1 tablespoons to chipotle chili powder might be too much.
There is so much delicious flavour packed into this Paleo Brisket Chili that I love eating it on its own, but if you want to spice things up, serve it can be topped with jalapenos, avocado or guacamole, spring onions or salsa.
Here are a few more hearty soups and stews that you might enjoy:
- Whole30 Chicken Pot Pie Soup
- Turkey Mulligatawny Soup
- Mexican Chicken Soup
- Stuffed Pepper Soup
- Roasted Cauliflower & Garlic Soup
- Thai Curry Noodle Soup
- Italian Wedding Soup
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Brisket Chili
Ingredients
- 2 pounds brisket
- 1 tbsp oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 cloves garlic finely chopped
- 4 yellow onions chopped
- 2 green bell peppers chopped
- 2 red bell peppers (or orange/yellow peppers)
- 3 tbsp cumin
- 2 tsp coriander
- 2 tsp paprika
- 1 tbsp chipotle chili powder
- 1 tsp cinnamon
- 1 1/2 cups beef stock
- 2 tbsp tomato paste
- 1 (28oz can) can chopped tomatoes
- 2 cups cubed butternut squash
- 1 (14-oz) can black beans (omit for Paleo/Whole30)*
Optional Toppings
- guacamole or diced avocado
- fresh salsa
- spring onions
- sliced jalapeños
- chopped tomatoes
Instructions
Oven Instructions
- Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius)
- Cut the brisket into approximately 1 inch sized cubes and season with salt and pepper
- Place the oil in a large dutch oven/oven proof pot and once hot, work in batches searing the cubes of brisket on all sides. Once seared put the beef on a plate and set aside.
- Next add the garlic, onions and peppers to the pan and sauté for 5 minutes until the onions become translucent. Add in the remaining ingredients including the black beans and cooked beef and place the pot in the oven to cook for 3 hours.
- After 3 hours, remove a piece of beef from the pot and test to see if its tender. It should easily shred with a fork. If cooked remove all of the beef from the pot and shred into pieces using 2 forks. Return the shredded brisket to the pot and stir.
- Serve the chili with any toppings of choice.
Slow Cooker Instructions
- Cut the brisket into approximately 1 inch sized cubes and season with salt and pepper
- Turn the slow cooker on sear/saute and add in the oil. Once hot, work in batches searing the cubes of brisket on all sides. Once seared put the beef on a plate and set aside.
- Next add the garlic, onions and peppers to the pot and sauté for 5 minutes until the onions become translucent. Add in the remaining ingredients including the cubed butternut squash, black beans and cooked beef and cook for 8 hours on low or 4 hours on high.
- Once done cooking, remove a piece of beef from the pot and test to see if its tender (it should easily shred with a fork). If cooked, remove all of the beef from the pot and shred into pieces using 2 forks. Return the shredded brisket to the pot and stir.
- Serve the chili with any toppings of choice.
Notes
Nutrition
recently made this and the beef was melt in the mouth good so tasty! great dish to have in the winter, make double and have it every day!!
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I’d like to make this in the instant pot instead of on the stovetop. What would you recommend for settings and cooking time?
Every cold Sunday morning I begin making this. If fills the house with a wonderful aroma and my family looks forward to it all day. Thank you for this recipe