Monday, October 8, 2012

PALEO TEXAS CHILI

Brrrrr.... That cold front just came in. If you are like me (or any other like-minded American), there are a few things that you are about to do to officially declare the season. 

1) Dust off your boots and pull out your scarves 
2) Pick a pumpkin from a patch with your family 
3) Stockpile some firewood 
4) Make a big batch of chili

The chili usually comes first in our family. We cannot get enough of it. A few years ago, we stumbled upon this recipe and made it our own. Then, we paleofied it. Now, you can have it both ways as I will demonstrate some non-paleo variations at the end of the post to please your stubborn husband who refuses to eat chili without cheese and fritos (spoiler-alert: add cheese and fritos). 

This chili is a labor of love. There are a lot of spices and flavors that may not make sense to you as you make it, but it all comes together in perfect harmony. You'll want to enter this in every chili cookoff in town after you make it. Please, do yourself a favor and double this recipe. It freezes perfectly and is the best heart warming dish when those cold fronts blow through town. Hell, triple it. We always do. 

I want you to notice the junk in the background of the picture above. My iPhone, the remote, some craft project, a bag of chips and a husband. This is my real life. My kitchen is not perfectly staged and clean all of the time. I included this picture here just to reiterate that this chili is really about family, comfort, home and coziness. Any recipe that includes chocolate, beer, beef and coffee is sure to warm your heart and soul. And now, onto the recipe.

Paleo Texas Chili
serves 4-6
1 Tbsp coconut oil
3 onions, chopped
3 garlic cloves, minced
2 jalapenos, minced
1 lb grassfed ground beef
1 lb lean sirloin or chuck roast, trimmed and cubed
1 (28oz) can diced tomatoes
2 (6oz) cans tomato paste
1 can beef broth
1 (12oz) bottle dark gluten-free beer*
1 cup strong coffee
2 Tbsp honey*
1 Tbsp pure Maple Syrup*
3 1/2 Tbsp Sriracha (Asian Chili Sauce)
1 Tbsp cumin
1 Tbsp cocoa powder
1 Tbsp chili powder
1 tsp dried oregano
1 tsp cayenne pepper
1 tsp dried coriander
1 tsp salt

In a large stock pot, heat the coconut oil over medium-high. Add the onions and beef. Cook until the meat is brown, stirring frequently, about 10 minutes. Meanwhile, whisk the honey, maple syrup, beef broth and tomato paste in a medium bowl until thoroughly combined. Add the garlic and jalapenos to the pot and cook 30 seconds. Add the broth-tomato paste mixture, tomatoes, beer and coffee and stir well. Add the remaining spices and sriracha. Reduce the heat to a slow simmer and let cook 2 hours, stirring occasionally. Garnish with chopped onion to serve. 

This concludes the paleo texas chili recipe. For a non-paleo, more flexible version, keep reading.
**If you do not have a gluten aversion, I recommend using Shiner Bock as your beer in this recipe. 
*If you do not want to use honey and maple syrup, you can substitute 1/2 c brown sugar. I really think that the combination of honey and maple syrup achieves that smokey flavor of brown sugar exactly, but to each his own. 
For non-paleo garnishes, I recommend topping your chili with shredded cheddar and fritos. You can also stir in 3 cans of dark red kidney beans 30 minutes before serving. That is what we used to do before we paleofied this. 
Finally, the perfect non-paleo accompaniment that will stuff your little one with some vegetables is my Yellow Squash Cornbread

Three Diets. One Dinner.


Hey! There are just a few days left to enter my giveaway of Chrissy Gower's Paleo Slow Cooking: Gluten Free Recipes Made Simple. Contest ends Friday October 12. Check out that giveaway post here: 

PALEO SLOW COOKING COOKBOOK REVIEW & GIVEAWAY



13 comments:

  1. Three out of four here. Etoufee instead of Chili.

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  2. Chocolate, I couldn't find the chocolate! But-phew- there it was. NOW I can try this recipe :)

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  3. I know it is kind of lame to comment on a recipe to which I contributed, but this is the best chili recipe out there. Trust me - I have tried a lot of them. This one is truly unique. The recipe has evolved over the years into its current (perfect) form. Enter it in chili cook-offs, and you are very likely to win! If you have a recipe that rivals this one, then bring it on! I would be happy to test it out.

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    Replies
    1. Toot toot! Thats the sound of your own horn.. You get partial credit, Mr. Threedietsonedinner.

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  4. The following chili is always a huge success. I've done it tons of time and it takes sweat and a lot of arms but jeez is the result good!
    The recipe's been flowing around on Swedish webs sites for a long time and since this text is in Swedish I google translated in to English so when the text doesn't seem to make sense don't blame me :)
    You really should try it since you probably have no problems finding any of the ingredients. First time I made it back home I had to improvise a fair bit but here in Australia most of the different chilies are available.

    I think its time for us to celebrate spring and the beautiful weather with a chili party :)



    WORLD'S BEST CHILI

    The recipe we found originally in a book by Texas journalist
    Francis X Tolbert, a man who devoted his life to this fiery stew.

    It all started in the early 60's when Tolbert wrote an article
    was entitled "The hunt for the real chilli".

    In the coming years, he received 48,000 letters replies from all
    corners. He read, cooked, traveled, tested and interviewed living legends
    as Cap Warren, the last ranch cook who still boiling
    food for their cowboys on a wood-burning stove on the back of the covered kokvagnen.

    Pretty soon Tolbert could establish what absolutely must not
    be included in a chili:

    tomatoes
    white beans
    onion
    minced meat
    Genuine chilli laws it namely on the meat and the cooked, the
    be just what the name suggests, chili con carne: red pepper with a
    some added meat.

    The big problem turned out to be finding the right mix of
    different peppers to chili, a broad mellow heat that lasts long
    and not only becomes unbearably sharp.

    Finally forced Tolbert arrange a world's first chili-VM and the
    recipes that we publish here is a variant of what prevailed
    - NORTH TEXAS RED.

    The recipes that follow are an easy försvanekad version. No one who has tried it
    complained about the strength, but many have struggled to find the right ingredients.
    For those of you who live in Stockholm, we recommend a shop called BBQ & Chili
    which has most of the chili-road and also a huge variety salsas and sauces.

    Here's what you need:

    A very large black iron pot
    A frying pan
    A small saucepan
    A whole bottle of tequila
    Six cans of light beer, preferably the Mexican Corona.
    5 dried ancho pepper fruits (they are large, dark brown and red in
    shops selling Latin American food. In an emergency, they can be replaced with a
    mixture of dark red chili powder and some peeled, pitted
    red peppers.)
    1 chipotle pepper (red, smoked. Available preserved in the Latin American
    business.)
    3 birdseye peppers (small pointy bright red. Could be replaced by
    Dried, ground piri-piri).
    4 jalapeno peppers (Chubby, green. Available in cans in most
    well-stocked supermarkets. Take the strong variant.)
    Bacon grease (or oil) to fry in.
    10 large garlic cloves, roughly chopped.
    5 kg beef, cut into centimeter cubes.
    A half cup of flour.
    A cup of chili powder.
    Two cups dark oxbuljong.
    2 tablespoons cumin. (The sensors can not agree on
    spice is roasted before it is used or not.)
    2 tablespoons oregano.
    2 tablespoons ground coriander seeds.
    1/2 tablespoon sugar.
    Salt, to taste. Start slowly!
    A little maize meal, masa harina.
    Here's how:

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  5. And here is part two :)


    Take a hefty tequila. A plate of old Hank Williams songs helps
    also so that the correct chili perspective on life comes.
    Then start with pepper. Clear stems and seeds. Boil the dried
    pepper 15 minutes with the lid on, set aside and låtsvalna.
    Clean and chop the remaining pepper. Set aside. (Here is
    a warning in place. Pepper is strong. The burned. Watch out for
    vapors when you cook and wash hands thoroughly afterwards. And
    think carefully about what the fingers do the next day.
    If you're picking your nose, you might as well do it with
    soldering iron.)
    Take a glass of tequila to, a real glass. It will be necessary. Now
    namely, it starts to contract.
    Fry the garlic is soft and brown. Add to the pot.
    Increase heat to the pan and start cooking the meat. Take a little at a time and stir
    thoroughly so that the pieces are fried on all sides. Put down the pot. This is
    a warm, osigt and time consuming hard to do that requires both patience and tequila.
    Mix the flour and chili powder. Sprinkle the meat in the pot.
    Strain the soaked pepper, but save the water. Mash the cooked
    pepper, then add all the pepper to the meat.
    Pour the pepper water, oxbuljongen and beer until the liquid covers the meat.
    Bring to a boil.
    Now the chili on the way. A happy chef can take a step back, admiring his
    Creation and reward yourself with another tequila, quickly followed
    of the remainder of the beer.
    Let the chili simmer. Stir in cumin, oregano and cilantro. Stir often
    so that the masterpiece is not burnt on the bottom.
    Continue cooking until the meat begins to fall apart. There should be two,
    three hours.
    Tequila!
    It may be that chili is a bit loose as it approaches the end of cooking.
    Real Texans sorts it using maize meal.
    Finish on the last slug of tequila (if you have not already done so).
    Remove the pot and skim off the fat accumulated on top.
    This kit is sufficient for twenty normal people, but not
    ten chilli lovers.

    Serve chili in small, deep plates. Many people like to eat it with
    corn chips to, a dollop of crème fraiche or a little coarsely grated cheddar cheese
    top. Serve salad, bread, guacamole (avocado mess) and large
    amounts of light beer.

    The music is almost as important. Go for someone genuine: Hank Williams
    Buddy Holly, Joe Ely, Jerry Jeff Walker, Flaco Jiminez, Butch Hancock,
    Commander Cody and his Lost Planet Airmen or Gram Parsons.
    Towards night excellently suited to play Freddy Fender's immortal
    "Before the next teardrops falls", Doug Sahms "Wasted days and wasted
    nights "or Creedende Clearwater Revivals" Lodi ".
    It will also play Wilco, Weeping Willows and ideally should all sing
    singing in an old Carter Family songs like "Will The Circle Be Unbroken"
    The volume should be deafening. Sing along. Bawl like. And remember,
    an authentic chilli evening WILL derail forward to the night.

    FOOTNOTE 1: Since the first release, we have received a number of complaints against
    tequila in this recipe. Those who have contacted us have been on the agreed
    that a whole bottle is too little. Naturally, the amount of only one
    recommendation, suitable for one person.

    And his colleague Peter Svensson has proposed an interesting variant. It
    follow this:

    QUICK CHILI:

    In an emergency, all ingredients except tequila deleted. In such cases
    digestion time shortened considerably.

    FOOTNOTE 2: New Year's Eve 1990 mended Jan Gradvall and Stefan
    Lindstrom chilli and followed this recipe slavishly. None of them
    remember anything after 18.00 but survivors have told
    that evening was unusually successful.

    Footnote 3: The text above is a slightly revised and updated
    version of a recipe that has been published twice in a newspaper Expressen. First
    1988 and 1991. For some years, this was the most requested
    article in the newspaper's archives. The Friends of the text archive tells us that they
    even got a hold on a copy from Saudi Arabia during
    Desert Storm.

    FOOTNOTE 4: this text may be freely distributed and copied provided
    that you do not mix beans in chili.

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    Replies
    1. hahahaha This was hilarious. I will definitely try adding chili pequins (the bird peppers) to my chili next time. I think this recipe needs to be re-written into a perfectly paleofied version. I'm stealing the tequila routine!

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    2. yeah, without the tequila you might as well just eat a bowl full of nothing :)

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  6. I'm currently working on my own chili post, and love, love, LOVE your recipe. The inclusion of coffee, cocoa powder, and maple syrup are so intriguing! I bet the flavors are so complex and layered.

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    Replies
    1. Thanks! Layered is the perfect word for the complexity of flavor! I look forward to checking yours, out!

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  7. This was seriously one of the best things i've ever made! The whole pot was gone in like 2.5 days. :) xoxo

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  8. How many ounces are in a "can" of beef broth? I make my own ;) Thanks, this recipe looks great.

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    Replies
    1. I think its like 14 ounces. It doesn't have to be so precise!

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