Southwestern Paleo Chili

Southwestern Paleo Chili

-This hearty dish is grain free, gluten free, and sure to warm your insides on a cold winter night.-

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Colder temperatures mean more tea,snuggles, and most importantly... it's soup season!

Growing up, weekly soup night was HUGE so I'm going to take a stab at it as well and use the month of January to share some of my favorite soup recipes with you. Each Wednesday this month I'll post a new soup recipe so keep your eyes open, you won't want to miss out on this deliciousness!

Starting off our soup series is going to be a Southwest Chili (is chili really a soup? Yes, I consider it one). The recipe is made with a cut of meat that comes directly from the animals chest or breast, the brisket and will warm your insides right up during these cold winter days. 

Because I wanted to ensure that the brisket is cooked to perfection before using it as the main ingredient in the Southwestern Paleo Chili, I divided this recipe into 2 parts. So, here we go...

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Part #1- Braised Brisket

Ingredients (Braised Brisket):

• 2lb. Brisket
• 1 C. Beef Broth
• 2 Tbsp. Ghee
• 1 Yellow Onion, diced
• 4 Carrots, peeled
• 1 Tbsp Chili Powder
• 1 Tsp. Allspice
• 1 Tsp. Coriander
• 1 Tsp. Garlic Powder
• 1 Tsp. Onion Powder
• 1 Tsp. Mustard Seed
• 1 Tsp. Oregano
• 1 Tsp.  Smoked Paprika   
• 1 Tsp. Sea Salt 
• 1 Tsp. Black Pepper

Methods: 

1. Mix the dry seasonings in a small bowl
2. Rub the brisket with the mixture of spices and refrigerate for at least 2 hours (24 hours if possible)
3. Once the meat has had a chance to marinade...
4. Preheat the oven to 350F
5. Melt 1 Tbsp ghee in a Dutch Oven over high heat
6. Add the brisket to the Dutch Oven and sear for <2minutes/side
7. Remove the brisket and set aside
8. Add another Tbsp of ghee to the Dutch Oven as well as the diced onions 
9. Brown the onions, making sure to scrape any excess from the bottom of the pan and remove from heat
10. Place the whole carrots in the bottom of the Dutch Oven
11. Set the brisket on top of the carrots and pour the beef broth over top
12. Cover and place in the oven for 3 hours 
13. Remove from oven & let cool 5-10 minutes before serving (Be sure to save 1lb of the brisket for your chili)

            Part#2-Southwestern Chili

                       Ingredients :

• 1lb Leftover Braised Brisket, cubed
• 1/2 lb. Bacon, chopped
• 1 Green Pepper, diced
• 1 Yellow Onion, diced
• 2 Carrots, sliced
• 2 Cans Fire Roasted Tomatoes W/ Green Chiles
• 2 Tbsp. Chili Powder
• 1 Tbsp. Ancho Chili Powder
• 1 Tbsp. Cocoa Powder
• 1 Tsp. Paprika
• 1 Tsp. Garlic powder
• 1 Tsp. Coriander
• 1 Tsp. Oregano
• 1 Tsp. Onion Powder
• 1 Tsp. Sea Salt
• 1 Tsp. Black Pepper 

Methods:

1. In a large pot over medium heat, cook the chopped bacon until crispy and set aside
2. Next, brown the green pepper, onion, and carrots
3. Add in the diced tomatoes and bring to a boil
4. Mix in the bacon and leftover brisket
5. Cover and cook over medium-low heat for 30 minutes
6. Let stand 5-10 minutes before serving
7. Enjoy! 

What is you favorite type of soup to enjoy during the winter months?

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