Had some leftover brisket from a previous dinner and could not have though of a better idea than to turn it in to a hearty, chunky chili. Ancho chili powder has a completely different taste then the traditional chili powder, it gives this recipe a mild, smoky heat. Regular chili powder can be substituted but it will be a different taste. Now if you do not have leftover brisket, simply throw some raw brisket in a slow cooker with all the other ingredients and cook on low for 8 to hours.
1 lb. leftover brisket, cut into small cubes
2 large yellow onions, chopped
1 green bell pepper, diced
1 cup carrots, finely diced
4 large cloves garlic, minced
3 tbsp ancho chile powder
1 tbsp dried oregano
1 tbsp ground cumin
¼ tsp cayenne pepper
28 oz crushed tomatoes
6 oz tomato paste
Dash balsamic vinegar
Paleo cooking fat
Sea salt and freshly ground black pepper
- Heat some cooking fat in a large saucepan placed over a medium heat.
- Add the onions and garlic and cook until soft and fragrant, about 6 minutes.
- Add the carrots and bell peppers and cook for another 6 minutes.
- Add the chili powder, oregano, cumin, and cayenne. Season to taste with salt and pepper and cook for 1 to 2 minutes.
- Stir in the crushed tomatoes and the tomato paste.
- Add the brisket cubes and bring to a boil.
- Reduce the heat to low. Simmer, covered, until the brisket is tender and the sauce is flavourful, about 30 minutes.
- Season again to taste with salt and pepper, and add the vinegar.
- Serve warm.