Thursday, March 21, 2013


This month, my paleo pen pal, Rhonda sent me an array of ingredients. While I didn't use all of them, I was inspired by all of them.
She sent:
Chimichurri Sauce
Spanish Olives
Williams Seasoning
Cocoa Nibs
Ginseng Tea

To start this recipe off, I sat down with a cup of hot tea to think. Then I tried to think about the ways I could use as many of these ingredients into one recipe. I snacked on the cocoa nibs and just stared at the jar of chimmichurri sauce. Then I thought -- how about a new twist on chili? Okay so I didn't use the chimichurri in this recipe, but I will in the future!

Paleo Pen Pals Lamb Chili
serves 4-6
1 Tablespoon coconut oil
1 pound grassfed ground lamb 
1/2 pound ground beef heart (or another 1/2 pound lamb)
1 large onion, chopped (about 1 1/2 cup)
1 cup button mushrooms, sliced
2 garlic cloves, minced
1 package williams chili seasoning
2 Tablespoons raw cocoa powder
1 Tablespoon dried rosemary
1 teaspoon salt
3 cups chicken broth
1/2 cup spanish olives, chopped
1 (14 ounce) can diced tomatoes

In a large pot, heat coconut oil over medium high. Add lamb, heart and onion, breaking up the meat as it begins to brown. Cook 4-5 minutes then add mushrooms. Cook 2 more minutes then add garlic, chili seasoning, cocoa powder, rosemary and salt. Cook 30 seconds then add remaining ingredients. Bring to a boil, then reduce to a simmer. Let reduce over a simmer for 1 hour. 

Have you still not heard of Paleo Pen Pals? Where have you been!? Sign up right now for next month's swap. It is so much fun and pushes you into culinary creativity you probably otherwise would not attempt on your own. Look forward to the Roundup at the end of March. 

1 comment:

  1. I would never have thought of putting cocoa powder in chili! Could you taste it or was it just for the magnesium? I guess I will have to try!


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