Cindy's Paleo Harvest Chili

Name: Cindy's Paleo Harvest Chili
Ingredients: 2 1/5 pound beef brisket; 3 tablespoon olive oil, divided; 1/4 cup instant coffee; 2 cup low sodium chicken broth, divided; 2 large onions, divided; 1 sweet potato, cubed; 2 jalapeno peppers, divided; 2 tablespoon chili powder; 1 teaspoon red pepper flakes, crushed; 2 teaspoon cayenne pepper; 2 teaspoon cumin; 1 green or yellow bell pepper, chopped; 2 (15 ounce) cans diced tomatoes, with juices; 1/2 cup frozen peas; sea salt; freshly ground pepper

Cindy Anschtz Barbieri|Oct. 12, 2013 1:23 pm EST

5 (1 ratings)

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Try this recipe and other entertaining tips from Cindy's Table.

Servings

6

Ingredients

2 1/5 pound beef brisket
3 tablespoon olive oil, divided
1/4 cup instant coffee
2 cup low sodium chicken broth, divided
2 large onions, divided
1 sweet potato, cubed
2 jalapeno peppers, divided
2 tablespoon chili powder
1 teaspoon red pepper flakes, crushed
2 teaspoon cayenne pepper
2 teaspoon cumin
1 green or yellow bell pepper, chopped
2 (15 ounce) cans diced tomatoes, with juices
1/2 cup frozen peas
sea salt
freshly ground pepper

Directions

Directions
Set your slow cooker to high if cooking for 4-5 hours or low if cooking for 6-8 hours. Take the brisket and trim (unless your butcher did it for you). Set on a clean work area and coat with 1-2 tablespoons olive oil. Season both sides with salt and pepper then using your hands rum instant coffee on both sides of the meat and massage for a few minutes. Pour 1 cup of chicken broth in the slow cooker then top with coffee coated brisket. Top with one quartered onion and chop 1 jalapeno pepper. You can chop in large pieces are we are going to discard both onion and pepper). When brisket is done remove from slow cooker, let cook and using 2 forks shred the meat. Meanwhile, dice up 1 onion, jalapeno and chop up 1 sweet potato. Take a large cast iron pan and heat with 1 tablespoon of olive oil. Add in onion, jalapeno , and garlic. Then add in sweet potato and season with 1 teaspoon sea salt and 1/2 teaspoon freshly ground pepper. Saute for about 10 minutes and use a wooden spoon to stir often without and being gently. Add the chili powder, pepper flakes, cayenne pepper and cumin and sauté for 1 minute. Add the green peppers, chicken broth and tomatoes with their juice. Add in the shredded brisket, cover and reduce the heat to low and let flavors combine for about 2 hours. 30 minutes before serving add in frozen peas and taste for any additional seasonings. Enjoy with your favorite topping such as chopped avocado, tomatoes or a dab of sweet potato puree.