Name: Paleo Brisket Chili
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Italian
Ingredients: 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

Ingredients

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

Instructions

Brown the brisket in a large pan with olive oil.
In the same pan, add additional olive oil if necessary and sauté the vegetables (onion, garlic, mushrooms, peppers) until the onions are caramelized.
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.
Season with salt and freshly ground black pepper and serve over mashed cauliflower or cauliflower rice or a sweet potato

Notes

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

Nutrition

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