Print Recipe
5 from 2 votes

Brisket Chili

Prep Time30 mins
Cook Time3 hrs 15 mins
Total Time3 hrs 45 mins
Course: Dairy Free, Grain/Gluten Free, Nut Free, Paleo, Refined Sugar Free, SCD Legal
Servings: 6


  • 1 kg brisket
  • 1 tbsp oil
  • salt and pepper
  • 4 cloves garlic finely chopped
  • 4 onions chopped
  • 2 green peppers chopped
  • 2 red orange or yellow peppers, chopped
  • 3 tbsp cumin
  • 2 tsp coriandor
  • 2 tsp paprika
  • 2 tbsp dried ancho chillies finely chopped
  • 1 tsp cinnamon
  • 1 1/2 cups beef stock
  • 2 tbsp tomato paste
  • 2 cans chopped tomatoes
  • 2 cups butternut squash chopped
  • 2 cups dried black beans soaked in water overnight *

Optional Toppings

  • guacamole or diced avocado
  • fresh salsa
  • spring onions
  • sliced jalapeños
  • chopped tomatoes
  • grated cheddar cheese


  • Preheat the oven to 200 degrees celsius (390 degrees farenheit)
  • 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 drained 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.


*Dried black beans are an ingredient which can be introduced on the Specific Carbohydrate Diet once you are completely symptom free. If you are not in remission or following a bean free diet such as Paleo, the beans can be omitted without impacting the dish.