Cindy's Paleo Harvest Chili

• 2 1/5 pound beef brisket
• 3 tablespoon olive oil, divided
• 1/4 cup instant coffee
• 2 cup low sodium chicken broth, divided
• 2 large onions, divided
• 1 sweet potato, cubed
• 2 jalapeno peppers, divided
• 2 tablespoon chili powder
• 1 teaspoon red pepper flakes, crushed
• 2 teaspoon cayenne pepper
• 2 teaspoon cumin
• 1 green or yellow bell pepper, chopped
• 2 (15 ounce) cans diced tomatoes, with juices
• 1/2 cup frozen peas
• sea salt
• freshly ground pepper

1. Directions
2. Set your slow cooker to high if cooking for 4-5 hours or low if cooking for 6-8 hours. Take the brisket and trim (unless your butcher did it for you). Set on a clean work area and coat with 1-2 tablespoons olive oil. Season both sides with salt and pepper then using your hands rum instant coffee on both sides of the meat and massage for a few minutes. Pour 1 cup of chicken broth in the slow cooker then top with coffee coated brisket. Top with one quartered onion and chop 1 jalapeno pepper. You can chop in large pieces are we are going to discard both onion and pepper). When brisket is done remove from slow cooker, let cook and using 2 forks shred the meat. Meanwhile, dice up 1 onion, jalapeno and chop up 1 sweet potato. Take a large cast iron pan and heat with 1 tablespoon of olive oil. Add in onion, jalapeno , and garlic. Then add in sweet potato and season with 1 teaspoon sea salt and 1/2 teaspoon freshly ground pepper. Saute for about 10 minutes and use a wooden spoon to stir often without and being gently. Add the chili powder, pepper flakes, cayenne pepper and cumin and sauté for 1 minute. Add the green peppers, chicken broth and tomatoes with their juice. Add in the shredded brisket, cover and reduce the heat to low and let flavors combine for about 2 hours. 30 minutes before serving add in frozen peas and taste for any additional seasonings. Enjoy with your favorite topping such as chopped avocado, tomatoes or a dab of sweet potato puree.