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Paleo Brisket Chili

Louise | December 26
Paleo Brisket Chili #paleo

Fall’s cold air makes me want to hibernate under a pile of warm blankets. This slow cooker recipe is perfect for those days you just want to Netflix and chili.

Health Benefits of Bell Peppers

This paleo brisket chili recipe calls for 2 bell peppers. That’s a really great veggie to consume as cold and flu season begins.

Why? Because bell peppers are brimming with vitamin C – just one contains more than 100% of the recommended dietary allowance. Red bell peppers contain the highest amount.

Bell peppers are also good sources of beta-carotene – if you’re looking to ward off cancer, select green bell peppers, which offer the highest levels of this carotenoid.

And that’s not all. Bell peppers also boast vitamin K1, vitamin E, vitamin A, folate, and potassium. They’re basically multivitamins that happen to be a lot easier to swallow.

What Pairs Well with Brisket Chili

While this dish is hearty enough to go solo, you might want to pair it with a little something extra.

Mashed cauliflower is one option. It goes over well with people who identify as “meat and potatoes” eaters.

Cauliflower rice works well too. The chili adds flavor to the rice, while the rice offers some nice texture.

You could also serve this chili up with some roasted sweet potatoes. This is my personal favorite.


Paleo Brisket Chili

  • Author: Louise Hendon
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 4 servings 1x
  • Category: Lunch, Dinner
  • Cuisine: Italian


  • 25 oz brisket, deboned (720 g)
  • 4 Tablespoons (60 ml) olive oil, to cook with
  • 1 onion, peeled and finely chopped
  • 4 cloves garlic, peeled and finely chopped
  • 12 oz mushrooms, sliced (340 g)
  • 2 bell peppers, chopped
  • 1 Jalapeño pepper, seeds removed and finely chopped (optional)
  • 2 Tablespoons (12) paprika
  • 1 Tablespoon (3 g) dried oregano
  • 1 Tablespoon (6 g) cumin
  • 1 Tablespoon (3 g) dried basil
  • 1 teaspoon (1 g) black pepper
  • 1/4 teaspoon (1 g) chili powder
  • 2 cups (480 ml) beef broth
  • 1 can (14.5oz) diced tomatoes
  • 1 can (6oz) tomato paste
  • Salt and black pepper


  1. Brown the brisket in a large pan with olive oil.
  2. In the same pan, add additional olive oil if necessary and sauté the vegetables (onion, garlic, mushrooms, peppers) until the onions are caramelized.
  3. Place everything into a crockpot (slow cooker) and set on low heat for 6-7 hours. Shred and cook down the liquid in the crockpot a bit by keeping the lid open while the slow cooker is on for 30-60 minutes.
  4. Season with salt and freshly ground black pepper and serve over mashed cauliflower or cauliflower rice or a sweet potato


All nutritional data are estimated and based on per serving amounts. 


  • Calories: 702
  • Sugar: 13 g
  • Fat: 52 g
  • Carbohydrates: 23 g
  • Fiber: 6 g
  • Protein: 36 g