Bean-free but full of flavor. This keto, low-carb, paleo, and whole30 brisket chili can be served any day of the week. Make this chili in the slow cooker or Instant Pot.
I love a good chili. I think that’s obvious from the fact that I have over 10 chili recipes on this site. I think the low and slow method of slow cooking is perfect for a good chili. And the pressure cooker version is just as good but in half the time. If this recipe looks familiar it’s because it’s a play on my Slow Cooker/Instant Pot Old Fashioned Chili. It’s a personal favorite for rainy days like today but it does contain beans which I’m not consuming at the moment.
You won’t miss the beans. Okay, maybe you will if you really like beans but the taste is still there without it. For me, the beans aren’t worth falling off track of for my January reset. I have a couple paleo and whole30 friendly chilis on this blog but they both all contain potatoes. This time the potatoes are omitted to make a nice low-carb friendly version. If you’re looking for paleo/whole30 chili, search for ‘whole30 chili’ or ‘paleo chili’ in the search box. All the recipes are tagged accordingly. Pumpkin Chili and Chunky Beef Chili are personal favorites.
Brisket is a tough cut of meat. Even cut up, it took 40 minutes on high pressure in the Instant Pot to become tender; in the slow cooker almost 9 hours on low. Brisket can be expensive or sometimes hard to find. Substitute a different cut of meat if you need to. The great thing about slow cooker/pressure cooking (Instant Pot is an electric pressure cooker) is that even the toughest meats will be cooked until they’re very tender. If you can’t get your hands on some brisket, I would go with a roast like rump or chuck roast. Chuck roast is my preferred cut.
I didn’t have a lot of grease in the Instant Pot after browning the meat so I did not drain anything. I also cooked the bell pepper and onion right along with the brisket but you can do it separate if you want. To make this chili on the chunkier side, simply omit the beef broth.
Other chili recipes:
- 2 tsp oil (for IP)
- 2 lbs brisket, cut into 1-inch pieces
- 1 small onion, diced
- 1 bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp salt
- 2 tsp cumin
- 1 1/2 tsp paprika
- 1–2 tbsp chili powder (I use 2)
- 1 tsp oregano
- 1/4 tsp pepper
- 15 ounces diced tomatoes
- 1 1/2 cups beef bone broth or low-sodium beef broth
Optional step – add oil to a large pan over medium-high heat. Add brisket, bell pepper, and onion to pan and cook, a few minutes until meat is browned and vegetable begin to soften.
- Add all ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 4-5 hours, LOW 8-10.
- Turn on the IP and select Sauté. Once hot add oil to the pot. Add the brisket, bell pepper, and onion and cook a few minutes until meat is browned and vegetable begin to soften. Drain grease if you need to.
- Add all remaining ingredients bone the IP. Stir to mix.
- Close lid and seal valve. Set high pressure and cook for 40 minutes. Natural release pressure for 5 minutes then manually the remaining pressure.
Top this with avocado, fresh cilantro, jalapeño, etc. Add cheese if your diet allows for it (not paleo or whole30). To make this more keto friendly, add ingredients like sour cream or even a tablespoon of ghee. You can also use less tomatoes and more broth. Or just less tomatoes all together.
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