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phoodmoose chili ... a paleo chili recipe

I'm so excited to post my first recipe!! I've made this a chili a few times and I think I've finally perfected it. Even the non-Paleo-boy liked it, so I know it's a winner. I HIGHLY recommend you make and… and then let me know your thoughts, or if you changed anything.

Sorry… I couldn't wait to try it and forgot to take a picture until AFTER I had eaten almost all of it. THAT's how good it is! Just sayin'.

phoodmoose chili

2 Tbsp coconut oil or fat of your choice

2 slices bacon, chopped

1 1/2 lbs ground beef/bison/pork, or protein of your choice

1/2 med onion, chopped

1 med red pepper, chopped

2 tsp onion powder

2 tsp garlic powder

2 tsp cumin seed, ground

2 tsp paprika

1 heaping Tbsp unsweetened cocoa powder

1 tsp salt

1 tsp cayenne, more or less to taste

1 tsp chili powder, more or less to taste (I like smoked chipotle or ancho powder best)

6 oz tomato paste

15 oz organic tomato sauce

1 T balsamic vinegar

1 cup water (more if you like your chili thinner)

In a large pan over medium heat, melt coconut oil and sauté bacon until cooked. Add onion and red pepper until soft.

Add your protein and sauté until cooked. Meanwhile, mix spices together. (I buy most of my spices whole and grind them just before use… you get much more flavor this way, but it's not required.) Add to cooked beef mixture and stir. Cook 5 min to bring out the flavor of the spices.

Add tomato paste, mix and cook 5-7 min to remove "tinny" taste.

Add tomato sauce, balsamic and water. Bring to boil and simmer 5-10 additional min.

Serve and enjoy.

Serving suggestions: I topped mine with fried egg but you could also use avocado, scallions, crumbled bacon, onion or shredded raw cheddar (if you tolerate dairy).


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