Ingredients
Units
Scale
- 2 lbs beef brisket, cut into 4 chunks
- 1 tbsp olive oil
- 1 white onion, chopped
- 6 cloves of garlic, minced
- 15 oz frozen sliced okra
- 10 oz shredded cabbage (I use a bag of prepackaged coleslaw)
- 15 oz tomato sauce
- 12 oz BBQ sauce
- 10 oz diced tomatoes with green chilis
- 2 cups chopped kale (or any other green such as spinach)
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp dried mustard powder
- 1 cup beef broth (or any other flavour)
Instructions
- In a large skillet and olive oil and heat on medium-high heat, add onions. Cook until starting to become translucent (about 5 minutes) and add garlic, stirring until fragrant (about 1 minute). Remove from heat and add to the slowcooker.
- Add all remaining ingredients to the slowcooker. Stir to fully incorporate ingredients and turn on high for 4 hours or on low for 8 hours.
- When chili has been cooked, carefully, using 2 forks, shred brisket. Since the meat has been cooking for quite some time, it should be easy to shred. If not, remove meat from slow cooker and place on a cutting board and slice meat into small sections.
- Serve with a dollop of coconut cream, sour cream or greek yogurt.
Notes
- Although I have not tried it yet, pork tenderloin or chicken could replace the brisket.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Category: Main Meals
- Cuisine: Whole30, Keto, Gluten Free, Dairy Free
Nutrition
- Serving Size: 2 cups
- Calories: 359
- Sugar: 9.5 g
- Fat: 13.9 g
- Carbohydrates: 13 g
- Fiber: 3.6 g
- Protein: 28.9 g
