Sunday, December 1, 2013

Slow-Cooked Paleo Beef Brisket Chili

You could probably make this one in a crock pot, but I chose to babysit it as it cooked on the stovetop. That let me tweak the seasoning a bit and really get the beef just to the tenderness I wanted.

I'm not a fan of brisket, as it reminds me of Sunday night pot roast at my grandmother's house. In fact, I don't know that I've ever bought the cut before! It seemed like the most economical option for this chili, though, and it did get nice and tender after a few hours of simmering. Any cut of stew meat would work here, and it made a nice change from the more standard ground meat chili we usually eat.

Slow-Cooked Paleo Chili

6 slices nitrite-free bacon, chopped
1 large onion, chopped
2 1/2 lbs. brisket, trimmed of fat and cut into cubes
3 tbs. chili powder
4 minced garlic cloves
salt & pepper, to taste
1 4 oz. can diced green chiles
1 15 oz. can diced tomatoes, undrained
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1 tsp. oregano
1 bottle gluten-free beer
2 tbs. tomato paste
1 tbs. unsweetened cocoa powder
1 tbs. palm sugar (optional, if your kids like a sweeter chili)
diced avocado, minced green onions, minced cilantro or desired garnish

Cook bacon, onion and brisket in a large sauce pot over medium heat until meat is almost no longer pink. Add all other remaining ingredients and stir to combine. Keep at medium heat until chili comes to a boil, then lower heat to medium-low.

Cook for 2 hours, stirring occasionally. Lower heat further to low and simmer for another 1-2 hours until meat is tender. Taste for seasoning. If your chili thickens up too much, you can add some chicken broth to thin it out.

Garnish as desired and serve.

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