First thing's first, I made this last night with Impossible Burger (ground), and it was SERIOUSLY GOOD. However, I normally use brisket. There are a couple different ways to prepare the brisket depending on how much time you have. In my opinion, the best way to cook the brisket is in a slow cooker (if you don't have access to a smoker.)
There are two recipes below, one for the brisket, and one for the chili. If you are using Impossible Burger or regular ground beef, please skip all of the brisket part!
BRISKET SLOW COOKER:
- Trimmed Brisket ( I prefer 2-3 pounds for manageability, you can always freeze the leftovers)
- 2tsp chili powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 1tsp paprika
- 1 tsp cumin
- 1 tsp salt
- 1 tsp oregano
- 1/4 cup coconut sugar
- If you would rather use bbq sauce, use one jar and ignore the remaining ingredients
- 3 tbs tomato paste
- 2 cans tomato sauce
- 2 tsp coconut aminos
- 2tsp Worcestershire sauce
Mix all ingredients except sauce together for a rub. Place brisket on a large cutting board/plate/parchment paper for easy cleaning. Use dry paper towel to blot any excess moisture from brisket. Use rub mix to literally rub on each side of the brisket.
If using homemade sauce mix, mix sauce ingredients together.
Place brisket fat side down in slow cooker and pour sauce on top. Cook on high for 4 hours or low for 8.
Take as much brisket as you would need for chili and place in single serve baggies in freezer for later!
- Cooked Brisket from above
- package of bacon (if making vegan leave this out), cut into small pieces
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 2 cloves garlic, minced
- 3tbs tomato paste
- 2 cans diced tomatoes
- 1 can kidney beans (if you are a raging Texan that gets offended with beans in chili, leave them out), drain and rinse.
- 2tsp chili powder
- 2tsp salt
-2 tsp oregano
- 1-2 cups broth/water
- shredded vegan cheese (I prefer VioLife) for topping
Heat a dutch oven on medium heat on your stove, place chopped bacon and cook, constantly stirring. Once the bacon is to your liking, place bacon on plate lined with paper towel. Pour out any excess grease, leave about 2 tbs.
If you are making this dish vegan or using ground beef, you will begin cooking that now.
Add chopped onions and cook until translucent, add bell peppers and garlic and cook for 2-4 more minutes on medium heat.
(If you are using brisket add it here). Add tomato paste and spices, then stir. Add cans of diced tomatoes and rinsed beans. Stir well.
From here you get to decide how much broth/soupy you would like your chili to be. Start with one cup, then continue to add as much as is needed.
Simmer on counter for 25-30 minutes, adding more broth if necessary.
I like my chili served on top of chips or with GF cornbread, and vegan cheese!