The other day I asked a question on Twitter, “What did you have to eat on #MostlyMeatMonday ??”. While there were some great responses, the one that stuck out and inspired me was from Paleoonabudget; “3 kinds of meat chili”.
I’m sure I have ,mentioned this before, but I was a chef for 17 years, and part of that time I was working in a Mexicali style restaurant. We had 3 different types of chili that we served there: A regular beef and bean, a vegetarian and a Texas style. I love Chili. The words “3 kinds of meat chili” got me salivating and put a fire in me. I just had to make some right away.
Texas Style Paleo Chili
- 2 lbs Stewing Beef (preferably pastured)
- 1 lrg Onion (diced)
- 3 Bell Peppers (green, red, orange – diced)
- 1 lrg White Yam (diced)
- 1 sm tin Tomato Paste
- 4 tbsp Paprika
- 3 tbsp Ground Cumin
- 3 tbsp Fresh Cilantro (chopped)
- 1 tbsp Ground Coriander
- 1 tbsp Garlic Powder
- 1 tbsp Honey
- 1 tsp Black Pepper
- 1 tsp Cocoa Powder
- 1/2 tsp Cinnamon
- Check to see if your stewing beef is cut into bite sized pieces. If not, re cut, place in a bowl and set aside.
- Place a large pot on med/high heat and add some fat to it. When it starts to smoke a bit, add the diced onions.
- Sweat the onions for a minute or two and then add in the beef. Stir until all of the meat has browned.
- Add the bell peppers. Stir for a few minutes.
- Add in all of the spices and stir until completely mixed together.
- Add in the tomato paste and enough water to just under the top of the mixture.
- Add in the honey, cover and turn down to a low simmer for an 1 1/2 hours. (remember to check and stir occasionally so it doesn’t stick and burn to the bottom of the pot).
- Season with salt to taste and add in the cilantro.