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Brisket Chili With Cornbread

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Cuisine Beef & Pork, Soups
Servings 4 Quarts

Ingredients
  

  • 3 LB Beef Brisket
  • 1 Large Yellow or sweet onion Diced
  • 1 Red Pepper Chopped
  • 2 Small Turnips Chopped
  • 3 Cups Kidney Beans Cooked
  • 16 OZ Grape or Cherry Tomatoes In the winter I feel like these are the best tasting tomatoes otherwise use whatever type of tomato you already have.
  • 3 Cups Beef Broth
  • 1 Cup Tomato Juice
  • 1 Cup Water
  • 1 Cup Red Wine If you don't have wine, add an additional cup of beef broth
  • 2 Bay Leaves
  • 1 TBSP Chipotle Powder
  • 1-2 TBSP Chili Powder I used 2 TBSP and that made the soup pretty spicy, for children I would only use 1 TBSP
  • 1 TBSP Dried Oregano or Basil
  • 1 tsp cumin
  • Salt To taste
  • INGREDIENTS FOR THE CORNBREAD
  • 1 Cup Almond flour
  • 3 TBSP Coconut flour
  • 1 TBSP Arrowroot Floor
  • 1 tsp Baking soda
  • 1 tsp Baking Powder
  • 1/2 tsp Salt
  • 3 Eggs
  • 3 TBSP Sorghum Syrup If you don't have sorghum, I would use Maple Syrup
  • 2 TBSP Coconut Oil or Butter Melted
  • 1/2 Cup Almond Milk Or Nut milk of choice

Instructions
 

  • You can roast the brisket in a casserole dish in the oven at a low heat for a few hours or place it in the crockpot in the morning & roast it on low in a crockpot all day while at work. Whether you roast it in the oven or crockpot place 1.5 cups of water with the roast. I placed the brisket in a casserole dish along with 1.5 cups of water, placed lid onto the dish and roasted it at 300 degrees for approximately 3 hours. Shred the brisket using a couple forks or I use my kitchen scissors and cut it into small pieces. Briskets usually have some fat in it so you will need to cut it off after it's roasted.I used the remaining liquid that's in the crockpot as part of my beef broth that I added to the soup.
  • If you are going to make both the chili soup and the "corn" bread, I would mix the corn bread, put it in the oven to bake and make the chili soup while it is baking. For the corn bread preheat oven to 350 degrees.
  • Mix dry ingredients and wet ingredients in separate bowls. I like to sift all my dry ingredients before I mix it with the wet ingredients, you can find one at most kitchen stores, but buying a used one will work just as well.
  • I suggest using a hand held beater to mix dry ingredients with the wet ingredients. For gluten and grain free baked goods it is important to mix ingredients very well because it helps it rise more evenly. I grew up using a whisk or large mixing spoon to mix wet and dry ingredients which I still use but when I'm recipe testing for gluten free baked goods I tend to use a handheld beater.
  • Pour batter into a greased 9 inch cake pan, I choose to use two 5 inch diameter ramekin dishes. Bake at 350 degrees for 30 minutes or until toothpick inserted in the middle comes out clean. Once baked let set on the counter top to cool for at least 30 minutes. Serve alongside with any of your favorite chili soups.
  • While the bread is baking, start making the brisket chili soup. Place diced onions, chopped red pepper and turnips in a large soup pot and drizzle with olive oil. Sautés vegetables until softened.
  • Next add all the liquids; water, beef broth, and red wine and stir. Then add the cooked kidney beans, chopped tomatoes, shredded brisket, bay leaves, and spices. Stir, place lid on pot and bring to a low simmer for at least 30 minutes. Serve with the "corn" bread.