Tender brisket chili cooked all day in a crock pot is perfect for these cold winter days.
One of the many ways we
survive enjoy the winter months as a family is to go skiing. They all ski and I am the lone snowboarder. It’s turned into a tradition for us to buy our kids ski passes for their birthdays. Then, they spend the summer doing all types of extra jobs and chores to earn around $100 for their season ski rental. They pull weeds, mow lawns, clean bathrooms, and even do yard work for neighbors. We feel it’s important to teach our kids the principle of hard work, instead of simply handing them everything. It’s difficult, it at times stretches my patience and takes a lot of teaching moments. It would honestly be faster if I just did all that stuff myself, but you know…we’re trying to be good parents and all that. What do you do to teach your kids the value of hard work?
I’m sidetracking here…ok, back to the food. That’s why you’re really here.
After a long Saturday of skiing we’re all typically cold and exhausted. If I’m on my A-game I’ll throw something in the crock pot that morning so we can come home that evening to a hot meal that’s ready to go. I love chili recipes, but I wanted to somehow make it tastier and better than any chili I’ve made so far. That’s when I had the idea why not use a delicious cut of meat, like brisket?
And to kick things up a notch, I partnered with Daisy Sour Cream to bring you this recipe, and we added a little dollop of Daisy! For most meals I use a Paleo template. Where I have a little wiggle room and balance is adding a touch of dairy or whole grains here and there. I find this balanced approach keeps me from feeling like I’m on a depressingly strict diet, but at the same time eating healthy enough to keep me fueled and fit.
You’ll notice in the recipe I threw everything straight into the crockpot, I didn’t bother browning anything before hand. I wanted to make this a one pot meal, and simple enough you can really throw everything in your slow cooker and walk away. It works, the meat comes out tender and full of flavor.
This is the perfect bowl of goodness to curl up with on a cold wintry day. I hope you love it!
- 2lbs beef brisket, cut into 1 inch cubes
- 1 T salt
- ½ tsp pepper
- 1 yellow onion, chopped
- 2 Anaheim chilies, chopped & seeds removed
- 1 red sweet pepper
- 1 yellow or orange sweet pepper
- 2 cloves garlic, pressed
- 2 T tomato paste
- 1 T oregano
- 2 T chili powder
- 1 T cumin
- 1 (28-oz) can crushed tomatoes
- 2 C chicken broth
- Sour cream, for garnish
- Fresh parsley, finely chopped, for garnish
- Note: when cutting the brisket eave any fat that is marbled throughout the meat. If there are large chunks of fat on the sides discard it.
- Add all ingredients (except sour cream and parsley) to slow cooker. Gently fold ingredients together.
- Cook on high for 4 hours, or on low for 8.
- Serve straight from slow cooker, garnishing with a dollop of sour cream and some fresh parsley. Enjoy!