Wednesday, January 2, 2013
Paleo Bison Chili (Recipe Revisit)
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.
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
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.