Paleoprimal Chili Recipes

PALEO CHILI

Steps:

• Soak chipotle pepper in boiling water until softened, about 10 minutes. Remove pepper from water and mince.
• Melt coconut oil in a large pot over medium heat. Cook and stir onion, green bell pepper, and red bell pepper until tender, 5 to 10 minutes. Stir garlic and minced chipotle into onion mixture and cook until fragrant, about 1 minute.
• Stir bison and sausage into onion mixture. Cook and stir until meat is browned and crumbly, 10 to 12 minutes.
• Stir chili powder, cumin, oregano, cocoa powder, and Worcestershire sauce into the bison mixture; add crushed tomatoes, salt, and pepper and stir. Bring to a boil, reduce heat to low, and simmer until flavors are blended, 10 minutes.

PALEO SEAFOOD CHILI

Steps:

• Heat olive oil in a large heavy saucepan over medium-high heat. Add onion, red bell pepper, green bell pepper, celery, and garlic; cook until softened, 3 to 4 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add tomatoes and broth; bring to a boil. Reduce heat to medium-low. Add parsley, chili powder, and cayenne pepper; cook until thickened, about 15 minutes. Stir in tomato paste until dissolved.
• Season scallops and haddock with remaining 1 teaspoon salt and 1/2 teaspoon pepper; add to the saucepan. Stir in shrimp; cook until they are bright pink on the outside and opaque in the center, about 7 minutes.

PALEO/PRIMAL CHILI

Steps:

• In a large saucepan (at least 4 quart size) or Dutch oven, over medium heat, cook bacon for a few minutes until slightly brown and some fat has been rendered out.
• Add chopped onion to the pan and stir into bacon. When the onions are semi-translucent, add garlic and stir. Cook a few minutes longer.
• Add ground beef/bison to pan and cook over medium -low heat until brown (cooked) throughout and no pink remains. Drain if necessary without losing onions and garlic (if lean ground beef or bison is used, should not need to drain).
• Add spices, water/broth, tomatoes and carrots and stir well to combine.
• Cover and simmer over low heat for 1 hour, stirring every 20 minutes to prevent sticking.
• Add vinegar and cocoa powder and stir well then simmer uncovered for another 20 minutes. Taste and season with sea salt and black pepper, to taste.
• *After everything has "cooked," I like to let this chili cook for several hours on a low temperature. I tastes wonderful and makes your whole house smell yummy!