Saturday, February 16, 2013

Paleo: Darin's Favorite Chili

This is probably my favorite chili but redone to be Paleo-friendly. I know this made Darin so happy because he hates beans (while I love them in my chili). I used Penzey's Chili 3000 spice mix, which has  the deep smokey flavors from ancho chile powder and no sugar or thickening agents/starches. The chili had a great consistency, and while I ate it plain, he topped it on fries, and also ate it like a cheese coney.
This chili is chock full of veggies and you would never know. I love this chili, and while this is still my reigning favorite chili, this is a great Paleo-friendly version of it.

  • 1 pound ground beef
  • 1 pound spice sausage roll
  • 2 Tbsp extra virgin olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, diced
  • 7 stalks of celery, chopped
  • (2) 28-oz cans diced tomatoes with green chiles ("chili-ready" tomatoes), undrained
  • 28-oz can whole, peeled tomatoes, undrained
  • 1 cup Penzey's Chili 3000 seasoning mix
  1. In a large dutch oven or deep pot, brown the ground beef and sausage. Drain the grease, and remove from the pot.
  2. While the meats are cooking, open the canned whole tomatoes and "chop" them into bite-sized pieces in the can. (I usually take my kitchen shears and do this directly in the can.)
  3. Add olive oil back in the dutch oven over medium heat. Add the onion, garlic, green pepper, and celery, and sauté until tender 25-30 minutes. (Make sure all the veggies are tender!)
  4. Stir in the diced and whole tomatoes.
  5. Add the chili seasoning mix, and cook for about 8 minutes or until the vegetables are tender.
  6. Add the browned meat back into the dutch oven, partially over, and let simmer for 4 hours (I set my temperature to a "3"). Make sure to occasionally stir the chili so the bottom doesn't burn. (If it is too thick, add 1/2-1 cup of water.)
Source: Adapted from Jamie Deen


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