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Brisket Chili

This brisket chili is bean-free but full of flavor. Low-carb, paleo & whole30, you can make this easy brisket chili recipe in the slow cooker or Instant Pot.

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 healthy chili in the slow cooker or Instant Pot (6)

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Brisket, A Tough Cut Of Beef

Brisket is a popular cut of beef for the slow cooker & Instant Pot a reason. Beef brisket is a cut of meat from the breast of a cow. It’s a tough cut of meat to cook with but the great thing about the slow cooker or pressure cooker (Instant Pot) is that even the toughest cuts will be cooked to melt-in-your-mouth tender. My 3.8-pound brisket came with the fat already trimmed. If you have to trim the fat off your brisket, please note that this will reduce the weight. Also, depending on the size & shape of the brisket you use, you may have to cut it into pieces to get it to fit into the appliance. If you don’t want to use brisket, you can substitute a beef roast like chuck roast or rump roast.

BROWNING YOUR MEAT

Should you brown your brisket before adding it to the slow cooker? That’s up to you. For the Instant Pot, it’s included as an instruction because they make it easy for you with their sauté function.  For the slow cooker, browning your brisket before adding it to the chili is listed as optional. Sometimes I do, sometimes I don’t. I will always leave this as a recommended but optional step. I have made this keto brisket chili plenty of times without browning the brisket beforehand and they came out just fine.

before (Instant Pot)

HOMEMADE CHILI SEASONING BLEND

You know I’m all about homemade seasonings. This recipe uses my go-to homemade chili seasoning blend. I pretty much use it or a version of it in all of my chili recipes. It includes the usual chili ingredients: chili powder, cumin, salt, paprika. There’s a small kick but I definitely wouldn’t categorize my homemade chili seasoning as spicy.

after

SERVING & STORING THE CHILI

Topping suggestions for this brisket chili include avocado, fresh cilantro, green onions, jalapeño, or chopped herbs like chives. Add cheese if your diet allows for it (not paleo or whole30). To make this more keto friendly, add ingredients like sour cream.

Storing Leftover Brisket Chili

To store the chili, let it cool before packing it away. Store the leftover chili in the frig for up to 3 days or the freezer for 4-6 months.

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 healthy chili in the slow cooker or Instant Pot. 

OTHER CHILI RECIPES YOU MIGHT ENJOY:

The Best Turkey Chili

Indian Spiced Chili

Pumpkin Chili

Old Fashioned Chili

I used a 6-quart slow cooker /or Instant Pot.

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Keto Brisket Chili

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  • Total Time: 10 minutes 5 hours
  • Yield: 6 servings 1x

Ingredients

Units Scale
  • 2 pounds brisket, cut into 1-inch pieces
  • 15 ounces diced tomatoes
  • 1 cup beef bone broth or low-sodium beef broth
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 3 garlic cloves, minced
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 1/2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (or more)
  • 1/4 teaspoon pepper
  • 1 tablespoon oil (for Instant Pot)

Instructions

Slow Cooker

Optional step – add oil to a large pan over medium-high heat. Add brisket to the pan and cook, a few minutes on each side until meat is browned.  

  1. Add all ingredients to the slow cooker. Stir to mix well.
  2. Cook HIGH 4-5 hours, LOW 8-10.

Instant Pot

  1. Turn on the IP and select sauté. Once hot add oil to the pot. Add the brisket, bell pepper, and onion and cook a 5-7 minutes or until meat is browned and vegetable begin to soften. Drain grease if you need to.
  2. Add all remaining ingredients to the pressure cooker. Stir to mix.
  3. Close lid and seal valve. Set high pressure and cook for 40 minutes. When cook time is complete, naturally release pressure for 5 minutes then manually the remaining pressure.
  • Author: Shannon Epstein
  • Prep Time: 10 minutes
  • Cook Time: 5 hours

Nutrition

  • Serving Size:
  • Calories: 305
  • Sugar: 3.3 g
  • Sodium: 3332.9 mg
  • Fat: 10.1 g
  • Saturated Fat: 3.3 g
  • Carbohydrates: 7.5 g
  • Fiber: 1.6 g
  • Protein: 46.6 g
  • Cholesterol: 82.1 mg

 

 

 

 

 

This post contains affiliate links, which means I receive money if you make a purchase using one of the links. For more about my disclosure policy see here: https://fitslowcookerqueen.com/about/disclosure-policy/.

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