Brisket Paleo Chili

Brisket Paleo Chili Brisket Paleo Chili

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


  1. Heat some cooking fat in a large saucepan placed over a medium heat.
  2. Add the onions and garlic and cook until soft and fragrant, about 6 minutes.
  3. Add the carrots and bell peppers and cook for another 6 minutes.
  4. Add the chili powder, oregano, cumin, and cayenne. Season to taste with salt and pepper and cook for 1 to 2 minutes.
  5. Stir in the crushed tomatoes and the tomato paste.
  6. Add the brisket cubes and bring to a boil.
  7. Reduce the heat to low. Simmer, covered, until the brisket is tender and the sauce is flavourful, about 30 minutes.
  8. Season again to taste with salt and pepper, and add the vinegar.
  9. Serve warm.
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