Wednesday, June 27, 2012

Primal Blueprint Chili

I have posted on more than one occasion about my affection for Mark Sisson's Primal Blueprint bison chili recipe. While I've loved the chocolate chili I made from Well Fed, and successfully tweaked Rachael Ray's Creamy Chicken-Apple Chili, it's been my favorite paleo take on the one-pot dish by far.

Until now I've been a bit too lazy to type out the recipe, though, as I figure so many who follow a paleo diet already own the Primal Blueprint Cookbook, not to mention I could link to another site where someone else took the time to type it up.

I guess I'm having a rush of energy, as today I thought I'd take the time to actually share the recipe here. Tonight I didn't make it with bison, but rather a combo of turkey and beef. It's a very kid-friendly chili, as it's not too spicy as written. I transformed it for my kids and the caveman's son as nachos, and ate my own bowl topped with olives, avocado, cilantro and jalapeno slices.

Bison Chili
adapted from The Primal Blueprint

2-3 slices nitrite-free uncooked bacon, chopped
1 onion, chopped
4 cloves garlic, minced
2 lbs. ground meat
2 tbs. chili powder
1 tsp. dried oregano
1 tsp. paprika
1 1/2 - 2 cups organic chicken or beef broth (or water)
1 14.5 oz can of diced tomatoes (with juice)
1 T unsweetened cocoa powder
1 T apple cider vinegar
1-2 peeled carrots cut into half inch dice or smaller (optional)
salt & pepper, to taste

In a large sauce pan or dutch oven over medium-low heat cook bacon a few minutes until slightly brown and some fat is rendered out.

Add chopped onion to the pan and stir into bacon. When the onions are semi-translucent add garlic and stir. Cook a few minutes longer. Add ground meat to pan and cook over medium low heat until brown.

Add spices, water or broth, tomatoes, and carrots and stir well to combine. Cover and simmer over low heat for 1 hour, stirring every 20 minutes or so to prevent sticking.

Add vinegar and cocoa powder and stir well, adding additional water if necessary, then simmer uncovered another 20 minutes. Season to taste with salt and pepper.

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