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

Ingredients:

1. 2 lbs Stewing Beef (preferably pastured)
2. 1 lrg Onion (diced)
3. 3 Bell Peppers (green, red, orange – diced)
4. 1 lrg White Yam (diced)
5. 1 sm tin Tomato Paste
6. 4 tbsp Paprika
7. 3 tbsp Ground Cumin
8. 3 tbsp Fresh Cilantro (chopped)
9. 1 tbsp Ground Coriander
10. 1 tbsp Garlic Powder
11. 1 tbsp Honey
12. 1 tsp Black Pepper
13. 1 tsp Cocoa Powder
14. 1/2 tsp Cinnamon
15. Salt
16. Water
17. Fat

Method:

• 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.

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