Paleoprimal Chili Recipes

EASY PALEO CHILI RECIPE

Steps:

• Heat the oil in a large pot over medium-high heat. Add the onion and cook until it begins to brown, about 5 mins. Add the garlic, chili powder, cumin, ancho chili , and oregano and cook for 1 minute.
• Add the ground meat to the pan and let it cook until it is no longer pink, about 10 minutes. Add the bell peppers, carrots, celery, sweet potato, crushed tomatoes, and (if using) the fish sauce. Bring the pot to a boil then reduce the heat to medium. Simmer the chili with the lid off for 20, or until all the veggies are tender. Season to taste with sea salt.

PALEO CHILI

Steps:

• Soak chipotle pepper in boiling water until softened, about 10 minutes. Remove pepper from water and mince.
• Melt coconut oil in a large pot over medium heat. Cook and stir onion, green bell pepper, and red bell pepper until tender, 5 to 10 minutes. Stir garlic and minced chipotle into onion mixture and cook until fragrant, about 1 minute.
• Stir bison and sausage into onion mixture. Cook and stir until meat is browned and crumbly, 10 to 12 minutes.
• Stir chili powder, cumin, oregano, cocoa powder, and Worcestershire sauce into the bison mixture; add crushed tomatoes, salt, and pepper and stir. Bring to a boil, reduce heat to low, and simmer until flavors are blended, 10 minutes.

PALEO/PRIMAL CHILI

Steps:

• In a large saucepan (at least 4 quart size) or Dutch oven, over medium heat, cook bacon for a few minutes until slightly brown and some fat has been rendered out.
• Add chopped onion to the pan and stir into bacon. When the onions are semi-translucent, add garlic and stir. Cook a few minutes longer.
• Add ground beef/bison to pan and cook over medium -low heat until brown (cooked) throughout and no pink remains. Drain if necessary without losing onions and garlic (if lean ground beef or bison is used, should not need to drain).
• Add spices, water/broth, tomatoes and carrots and stir well to combine.
• Cover and simmer over low heat for 1 hour, stirring every 20 minutes to prevent sticking.
• Add vinegar and cocoa powder and stir well then simmer uncovered for another 20 minutes. Taste and season with sea salt and black pepper, to taste.
• *After everything has "cooked," I like to let this chili cook for several hours on a low temperature. I tastes wonderful and makes your whole house smell yummy!