Tuesday, June 18, 2013

Paleo chili (as promised...a long time ago)

Remember the chili I made in the hotel kitchenette, wearing white pants? Yep, that's this one. And it's magical. We have already made it three or four times since we moved to Arizona. We froze the leftovers the last time we made it. Now we have some on hand when we want quick paleo comfort food. The recipe is from http://www.theclothesmakethegirl.com/.

Here it is!

2 T coconut oil
2 medium onions, diced
4 cloves garlic, minced
2 lbs ground beef
1 tsp dried oregano leaves
2 T chili powder
2 T ground cumin
1 1/2 T unsweetened cocoa powder
1 tsp salt
1 tsp ground allspice
1 can (6 ounces) tomato paste
1 can (14.5 ounces) fire roasted, chopped tomatoes
1 can (14.5 ounces) beef broth
 1 cup water

1. Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.

2. In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.

3. Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons.

Try a meat combo by mixing ground beef with ground turkey, pork, or bison.
Make a double batch and freeze half so you have chili-on-demand.
Top with sliced olives, diced onions, and/or avocado slices

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