posted December 27, 2013 by Julie // 36 Comments »
Cutting back on carbs doesn’t mean you have to cut back on your favorite foods. This Paleo Chili is low carb, packed with protein and is made with fresh tomatoes. No canned tomatoes here!
Paleo Chili
You may be asking yourself, what is “paleo” chili? I asked myself the same thing when I first heard the term paleo last year. What is paleo? I did a little research and found that paleo is similar to low carb. But paleo diets are diets that stick to food as it was naturally indented to be eaten. Caveman diet. What our ancestors ate. Paleo diets consist of foods that are as close to nature as they can be. And they don’t include any refined sugars or processed foods. So say goodbye to your grains, potatoes, dairy products and processed oils.
Or don’t.
I haven’t said goodbye to any of those foods but I do like to incorporate healthier, unprocessed foods into my diet. While not totally sticking to a paleo type diet, I’ve incorporated some of the foods into my diet for the past couple of weeks. And I feel tons better now. And I’ve even lost about 5 pounds. All while eating foods like meats, cheeses, veggies and even the occasional beer. Definitely not a paleo diet but much healthier than what I was eating on a daily basis.
You won’t find any added refined sugar in this chili. Nor will you find any gluten, canned tomatoes or carb filled ingredients such as beans. This chili is bean free and it’s made with fresh tomatoes. OH. WAIT. And there is a “secret” ingredient in this chili. Cocoa powder. Yep. Get your chocolate fix here. Well, actually, you can’t really taste the chocolate but the cocoa powder does add a nice flavor to this chili.
This chili is definitely something your palate will have to adjust to. It does taste different than your typical chili. I recommend making it a day ahead of time to let the flavors blend together. It’s still good, though. You won’t feel guilty after eating this chili!
Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients
- 3 slices of uncooked bacon, diced
- 1 1/2lb lean ground beef
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tbsp combination of red chili peppers and jalapeños, diced
- 3 medium tomatoes, diced. Be sure to reserve the juices. You'll add them to the chili.
- 2 tbsp chili powder
- 1 tsp dried oregano
- 1 tsp paprika
- 2 C beef broth
- 1 tbsp cider vinegar
- 1 tbsp unsweetened cocoa powder
- 1 tsp ground chipotle pepper
- 1/2 tsp cornstarch to thicken
- salt to taste
Instructions
- In a large pot over medium heat, cook the bacon.
- Add the onion and peppers and sauté until tender. Add the garlic and cook until tender.
- Add the ground beef and cook until browned.
- Add the spices, broth and tomatoes and simmer for 20 minutes.
- Add the cocoa powder and cider vinegar. Simmer for 20-30 more minutes.
- Stir in the cornstarch. Simmer for another 10 minutes or until slightly thickened.
- Serve with cheese, sour cream and/or green onions.
Notes
Adapted from the Primal Blueprint Cookbook by Mark Sisson and Jennifer Meier.
Cornstarch isn't considered paleo but I added a little to my recipe to thicken it up a little. The amount I added is so small that it doesn't really affect the carb count in this recipe. You could also add some tomato paste (I suggest organic, low sodium, no sugar added) to thicken it. Unfortunately, I did not have any tomato paste.
Nutrition Information:
Amount Per Serving:Calories: 170Total Fat: 7gSodium: 420mgCarbohydrates: 9gSugar: 4gProtein: 19g
Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients
- 3 slices of uncooked bacon, diced
- 1 1/2lb lean ground beef
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tbsp combination of red chili peppers and jalapeños, diced
- 3 medium tomatoes, diced. Be sure to reserve the juices. You'll add them to the chili.
- 2 tbsp chili powder
- 1 tsp dried oregano
- 1 tsp paprika
- 2 C beef broth
- 1 tbsp cider vinegar
- 1 tbsp unsweetened cocoa powder
- 1 tsp ground chipotle pepper
- 1/2 tsp cornstarch to thicken
- salt to taste
Instructions
- In a large pot over medium heat, cook the bacon.
- Add the onion and peppers and sauté until tender. Add the garlic and cook until tender.
- Add the ground beef and cook until browned.
- Add the spices, broth and tomatoes and simmer for 20 minutes.
- Add the cocoa powder and cider vinegar. Simmer for 20-30 more minutes.
- Stir in the cornstarch. Simmer for another 10 minutes or until slightly thickened.
- Serve with cheese, sour cream and/or green onions.
Notes
Adapted from the Primal Blueprint Cookbook by Mark Sisson and Jennifer Meier.
Cornstarch isn't considered paleo but I added a little to my recipe to thicken it up a little. The amount I added is so small that it doesn't really affect the carb count in this recipe. You could also add some tomato paste (I suggest organic, low sodium, no sugar added) to thicken it. Unfortunately, I did not have any tomato paste.
Categories: Main DishesIngredients: Beef and Pork Dairy Free Gluten Free Paleo Soups
posted December 27, 2013 by Julie
36 Comments//Leave a Comment »
FAQs
If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.
Do you need chili powder for chili? ›
Chili powder is a crucial ingredient in many dishes, but if you're banking on making a special dish like Dad's Favorite Chili, and realize you're out of chili powder, here are some alternatives you can use without compromising too much flavor: Paprika. Ancho chile powder. Cayenne powder.
Can I make chili without browning the meat first? ›
Not browning the meat first.
This important step adds an extra savory flavor that simply cannot be replicated by simmering on the stovetop or in a slow cooker. Plus, the texture is vastly improved when the meat is seared.
What not to put in chili? ›
Beans and non-vegetable fillers such as rice and pasta are not allowed." If that sounds a bit uptight, the ICS's Homestyle Chili competition defines chili as: "any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices, and other ingredients.
What is the most important spice in chili? ›
Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.
Does chili need tomato paste? ›
Tomato sauce is not a strong a taste as tomato paste. Also, sauce will increase the liquid content of your chili ever so slightly. Tomato paste has a more full, rich, tomato taste and smell. Using either one is appropriate, but you will need to tweak your seasonings to suit your personal tastes, anyway.
Why is my chili lacking flavor? ›
It might need salt. If there's not enough salt it will taste flat. Or maybe more chili powder. I little Cayenne is always good unless you are feeding children or very sensitive people.
Does chili get better the longer you simmer it? ›
A low and slow cook time—at least an hour total—is key for drawing out the most flavor in a pot of chili. Yes, a quick chili is most welcome on weeknights, but it won't have quite the same results. A slow cooker works wonders, but if you're short on time, try a pressure cooker.
Is McCormick chili seasoning the same as chili powder? ›
Is chili powder the same thing as chili seasoning? No. Chili powder is made with ground chilis and sometimes the addition of paprika, cumin and Mexican Oregano. Chili seasoning is a combination of 8 spices used to make chili or other recipes that call for chili seasoning.
Do you add paprika to chili? ›
Ingredients In The Best Chili
Beef – Ground beef, lean or regular will work just fine. Spices – Chili powder, cumin, oregano, paprika, and cayenne are our flavor weapons today. Beans – We're just using drained and rinsed red kidney beans from the can today. Seasoning – We're just using salt today, no need for pepper.
Paprika, which is made from mild red peppers that are dried and ground, is a versatile pantry ingredient that helps give food a smoky flavor. Although you may need to adjust measurements (some varieties of paprika can be very salty) you can use plain paprika as a substitute for chili powder.
Should I put garlic in my chili? ›
3. Take a look on the back of your chili powder bottle. Often times, it's a blend of spices: ancho chile, cumin, garlic powder usually. We recommend using all these spices, but use them separately to build layers of flavor.
Can you put chicken broth in chili? ›
Not sure which broth to use? Luckily, there isn't a right or wrong answer. Beef broth adds a hearty, robust flavor, while chicken broth brings a lighter, more delicate taste. Veggie broth or organic mushroom broth is a great option for those who prefer a plant-based chili.
Do you drain beans for chili? ›
However, canned beans are soaked in a canning liquid that can throw off your dish's seasoning and texture, so it's best to drain and rinse your beans before pouring them into your pot of chili. Canning liquid can also water down and dilute the flavors of your chili.
Why do you put brown sugar in chili? ›
The brown sugar gave it a sweet/tangy flavor that reminded me of BBQ-sauce! Th chili was so good - it was hard to stop eating it! I did had some extra veggies (1 cl. garlic, 1 celery stalk, 1 carrot, 1 bell pepper, 1 hot pepper) and used a can of diced tomatoes rather than tomato juice.
Why does my chili have no flavor? ›
Change up the beans. Use black beans, pintos, or a combination of beans to give more flavor. Cook the chili! If you don't cook it long enough (or put in a pressure cooker to speed up the process), it won't taste quite right.
How does Martha Stewart make chili? ›
Add chili powder, cocoa, and tomato paste; cook until fragrant, about 2 minutes more. Add tomatoes, broth, and cooked beef. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until thickened slightly, 25 to 30 minutes. Season with salt and pepper; serve with sour cream and chives.
What makes the best chili meat? ›
The best chili meat is a combination of meats, often a mix of ground chuck, ground sirloin, brisket, diced tri-tip, and/or some bacon or sausage. Do your best to mix smaller pieces with larger pieces to stack textures and make it your own! Happy cooking!
Paleo Chili
