Ingredients
- 1.5 lbs of beef brisket (675 g), (deboned)
- 4 Tablespoons (60 ml) olive oil
- 1 onion, peeled and finely chopped
- 2 cloves garlic, peeled and finely chopped
- 9 oz mushrooms, sliced (255g)
- 1 green bell pepper, seeds removed and finely chopped
- 1 Jalapeño pepper, seeds removed and finely chopped (optional)
- 2 Tablespoons (12 g) ground cumin
- 1 Tablespoon (6 g) chili powder
- 2 cups (480 ml) beef stock
- 1 can of diced tomatoes (400 g)
- Salt and freshly ground black pepper
- Flat leaf parsley or sliced Jalapeño pepper to garnish (optional)
Recipe Description
DESCRIPTION: This rich, deeply flavored chili will leave you full and satisfied.
If you love food like I do, you’re probably familiar with brisket already. That being said, I wouldn’t call brisket the most commonly eaten meat, so chances are I can share a little bit about brisket you didn’t know.
Brisket is meat from the lower chest or breast of beef cattle or veal. These muscles support a ton of weight, so they’re thick with connective tissue.
Because of this, brisket needs to be cooked slowly at a low temperature, just as you’ll do to make this keto slow cooker brisket chili recipe. If you’d like to prepare it another time without the chili, try roasting, baking, boiling or smoking it.
Recipe Directions
- In a large pan, add 2 Tablespoons (30 ml) of olive oil. Brown the brisket on all sides and set aside.
- Add the other 2 Tablespoons of olive oil to the pan and sauté the onions, garlic, mushrooms, green bell pepper, and Jalapeño pepper. Add in the cumin and chili powder as well.
- Place the brisket and the sautéed vegetables into a slow cooker. Add in the beef broth and chopped tomatoes. Cover and cook for 6 hours on low, turning the brisket every now and then.
- Shred the meat in the slow cooker and cook for 1 more hour.
- Season with salt and freshly ground black pepper and serve over mashed cauliflower or cauliflower rice.
