Brisket Chili

Source: paleoleap.com
Course: Dinner
Preperation time: 15min
Cooking Time: 45min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 28 Ounce Can Canned Diced Tomatoes 0 0 0 0 0 0 0 0
1 cup Carrot(s), Finely Diced 0 0 3 3 0 0 11 11
1 Pound Beef Brisket, Leftover, Cubed 17 17 0 0 17 17 225 225
1 Tablespoon Dried Oregano 0 0 1 1 0 0 4 4
1 Tablespoon Cumin 0 0 1 1 0 0 6 6
4 Fresh Garlic Clove, Minced 0 0 1 1 0 0 4 4
3 Tablespoon(s) Ancho Chili Powder 1 1 3 3 1 1 17 17
1/4 Teaspoon Cayenne Pepper 0 0 0 0 0 0 0 0
2 Large(s) Yellow Onion, Chopped 0 0 0 0 0 0 0 0
1 Large Green Bell Pepper, Diced 0 0 0 0 0 0 0 0
1 6 ounce Can Tomato Paste 2 2 8 8 0 0 35 35
1 Tablespoon Ghee, For Cooking 0 0 0 0 3 3 25 25
1 Dash Balsamic Vinegar 0 0 0 0 0 0 0 0
1 To Taste Black Pepper 0 0 0 0 0 0 0 0
1 To Taste Sea Salt 0 0 0 0 0 0 0 0
Total: Approximate Nutrition Info, Per Serving: 20 16 21 327
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Instructions

  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 chile powder, oregano, cumin, and cayenne. Season to taste with salt and pepper and cook for 1 to 2 minutes.
  5. Stir in the 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 flavorful, about 30 minutes.
  8. Season again to taste with salt and pepper, and add the vinegar.
  9. Serve warm.
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