Since starting the Paleo diet I have dramatically changed the foods that I eat. Gone are the bowls of cereal, oatmeal, and other starchy carbs. This includes pasta and any sort of flour as well as they all contain wheat to one extent or another.
As the season turns to fall and the temperatures drop, I’ve started making more soups. And chili. Yesterday I made an amazing Paleo Texas Red Chili with a huge piece of grass fed chuck that I had had in my freezer for a couple of months.
Here’s the basic recipe.
3-4 lbs beef chuck
3 dried ancho chiles
3 dried gaujillo chiles
3 T butter
2 T olive oil
1 can pickled jalapenos
2 green onions, chopped
2 T minced garlic
1 T Cumin
5-6 T Chile powder
2 T Salt
2 T Black Pepper
1 t cayenne (if you like it hot)
1 28oz can whole tomatos
Slice the beef chuck into 1/2 inch pieces. Before doing this, make sure your knife is really sharp. There’s no better way to slice your finger that when dealing with cold meat. (Check out this website for some tips on knife sharpening tools.)
Put the butter and olive oil into a dutch oven or stock pot on medium high heat. Once it’s up to temp, dump in the meat and sear it. Sprinkle in a little salt.
While the meats going, bring a pot of water to a boil. Once it boils, dump in the dried chiles. Cover and remove from the heat.
Stir the meat to cook all sides. Once its browned a bit, remove it to a bowl and cover with foil.
Add the diced onion to the pot. (Don’t empty any of the fat or juices, that’s pure flavor). Once the onions begin to soften (about 10 min) add the garlic. Cook for about 1 min, but don’t let it burn. Turn the heat down to low.
Next add the chile powder, salt, pepper, cumin, and cayenne if you’re using it. Stir until well incorporated.
Then add the tomatoes and the jalapenos.
Take the chile peppers out of the hot water, slice and remove all seeds. Use a blender or food processor to make into a paste. Add a bit of the hot water from the pot to make sure it’s thin enough to pour. Then add it to the chili.
Add the meat back to the pan. Cover and cook for at least 2 hours. If you want a richer flavor, add 2 T more butter at this point. The more fat, the richer the flavor.
I let mine cook for about 4 hours on low. This is one of the richest flavored chili recipe’s I’ve ever tasted. Not only that, but it’s low in carbs, high in nutritious fats, and protein. And the best part is, it will be even better over the next couple of days.
Update: I have to mention another site I recently found for paleo desserts. It’s Gourmet-Paleo.com. They have some cookies that are absolutely amazing. Not sure how they do it, but they taste as good as any cookie I’ve eaten before!