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
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: