Paleo Chocolate Chili
I can’t take credit for this masterpiece.
This recipe is from the book Well Fed: Paleo Recipes For People Who Love To Eat
It is one of my favorite chili recipes. I’ll list the original recipe but I tweaked it slightly while cooking. I’ll put my substitutes in parentheses next to the ingredients I modified. 😉
- 2 Tbsp Coconut Oil
- 2 medium onions, diced – about 2 cups (I used one large onion and cut it into huge pieces so I could remove it easily when eating because I really really don’t like onions)
- 4 cloves garlic, minced – about 4 tsp (I use Dorot frozen crushed garlic, 1 cube = 1 clove)
- 2 pounds ground beef (I used 1lb extra lean ground beef and 1lb extra lean ground turkey)
- 1 tsp dried oregano leaves
- 2 tbsp chili powder
- 2 tbsp ground cumin
- 1 & 1/2 tbsp unsweetened cocoa (I use Hershey’s)
- 1 tsp ground allspice
- 1 tsp salt (I use sea salt)
- 1 can (6 ounces) tomato paste
- 1 can (14.5 ounces) fire-roasted, chopped tomatoes (I also really really don’t like tomatoes, so I dumped the whole can into the pot then removed half of the actual tomatoes so at least the juices were absorbed)
- 1 can (14.5 ounces) beef broth
- 1 cup water (I added an extra 1/2 cup since I removed some tomatoes and onions from the recipe)
- Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they are translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.
- In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.
- Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons.
*Fit Tip: Since I am only feeding myself (most of the time), I will put aside two servings for the week and will freeze the remaining chili in individual containers. You can freeze it all together but it just makes it easier when you want a single serving.