Wednesday, January 2, 2013

Paleo Bison Chili (Recipe Revisit)

As I shared on my Facebook page today, Mark Sisson's Bison Chili is one of my favorites. We enjoyed it yet again tonight, along with my paleo "corn" muffins. I used one lb. of lamb and one of bison this time, and I think I loved the combination even better than usual.

I've tried quite a few variations on paleo chili, both my own invention and recipes. I still come back to this one, as though it's not spicy (thus kid-friendly) it definitely has a great depth of flavor.
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 (I used 1/2 bison, 1/2 ground turkey)
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.
Almond Flour “Corn” Muffins

1 1/2 cups refined almond flour
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup raw honey
4 eggs

Combine all ingredients with a stand mixer until no lumps remain. Pour into greased muffin cups or loaf pan and cook in a 320 degree oven for 15 minutes.


  1. Do you think you could add some whole kernel corn to the muffins for more of a corn taste? THanks!

    1. You certainly could! Just keep in mind that corn is a grain (the muffins would still be gluten-free though). I would definitely recommend organic corn if you do include it.

  2. Do you suppose this would turn out in a slow cooker?

    1. I think it would work great, but I'd probably suggest preparing the recipe on the stove top up until the simmering point.