Keto Slow Cooker Brisket Chili Recipe
By: Keto Summit
Published: Friday, July 20, 2018 - 2:33am

Ingredients




For the brisket –
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
For garnish –
Flat leaf parsley or sliced Jalapeño pepper to garnish (optional)

Preparation

1 In a large pan, add 2 Tablespoons (30 ml) of olive oil. Brown the brisket on all sides and set aside. 2 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. 3 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. 4 Shred the meat in the slow cooker and cook for 1 more hour. 5 Season with salt and freshly ground black pepper and serve over mashed cauliflower or cauliflower rice.

About

DESCRIPTION: This rich, deeply flavored chili will leave you full and satisfied.