Wednesday, September 4, 2013

Paleo Coffee Chili

I'm not afraid to try new things, as I think the plethora of recipes on this blog would suggest. I'm always reworking dishes to the point that my family jokes we never eat the same meal twice.

There are some exceptions, however. I have a tomato sauce to which I always return, and I have the same green smoothie multiple times a week. Chili is another dish with which I have been afraid to experiment, as everyone in the house is smitten with Mark Sisson's Bison Chili. I've made it with beef and turkey, but other than swapping the protein I've always made the recipe to the letter.

If it ain't broken don't fix it, but I couldn't help but be intrigued by a different paleo chili I kept bumping into on Pinterest. The photo for Dawn of Paleo's chili isn't necessarily beautiful (making chili look photogenic is definitely a challenge), but its ingredients piqued my interest. Coffee and pumpkin pie spice? Sounded perfect for fall.

Let's forget that it's an Indian summer day here. If it isn't chili weather where you live right now, save this one for cooler days and nights. It's definitely a keeper, and the unique ingredients really gave it an autumnal feel.

I made the recipe exactly as written, using half grass-fed beef and half bison. I skipped the cayenne since I was serving it to my kids (and confess I also stirred a smidge of palm sugar into their portion). If you don't have pumpkin pie spice you could easily sub in cinnamon or allspice.

Definitely give your pot enough time to simmer. This had so much more depth of flavor after cooking for two hours than it did right off the bat.
Paleo Coffee Chili
adapted from Dawn of Paleo

1-2 tbs. coconut oil
2 medium onions, chopped
1 large green bell pepper, chopped
2 lb. grass-fed ground beef
5 minced garlic cloves
1 28 oz. can diced organic tomatoes
1 14 oz. can organic tomato sauce
1/2 cup brewed coffee
1 cup organic chicken or beef broth
3 tbs. chili powder
2 tbs. cumin
1 tbs. oregano
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. pumpkin pie seasoning
1 tsp each salt & pepper, plus more to taste

Sauté onions and bell peppers in coconut oil over medium-high heat until soft (about 5 minutes). Season with a bit of salt and pepper while cooking.

Add beef and garlic and cook until brown. Add tomatoes, tomato sauce, coffee, broth and spices. Bring to a boil, then reduce heat and cover. Simmer for 1-2 hours, stirring occasionally. Taste for seasoning.

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