A Paleo Recipe for Chili (With All The Fixings)

Yahoo Health

This recipe is nut-free, dairy-free, and has no added sugar. (Photo courtesy of All-American Paleo Table)

This chili is spiced and hearty, full of flavor and ready to be shared on a chilly day! Traditional chili is packed with beans, so instead, I added roasted sweet potatoes for some texture. I love to add chicharrones, which remind me of corn chips, for a bit of crunch on top. Grab a bowl and pile on your favorite toppings!

Serves 8

Ingredients:

  • 2 dried New Mexico chilis

  • 2 dried chipotle chilis

  • 1 lb (454 g) ground beef

  • 1 lb (454 g) ground pork

  • 1 sweet red bell pepper, minced

  • ½ large red onion, minced

  • 3 large cloves garlic, crushed

  • 2½ tsp (13 g) salt

  • 1 tsp (3 g) cumin

  • ½ tsp smoked paprika

  • ¾ cup (177 ml) chicken or beef broth

  • 1 (15 oz [425 g]) can tomato sauce

  • 1 (14.5 oz [411 g]) can fire-roasted diced tomatoes

  • ½ lime, juiced

  • 1 large sweet potato

  • 2 tsp (10 ml) olive oil

All the Fixings:

  • Chicharrones (fried pork rinds)

  • Green onions

  • Cilantro

  • Avocado slices

  • Sour cream

  • Cheddar cheese

Directions:

  1. Snip the ends off the chilies and scrape out the inside seeds. Place the chilies in a blender and cover with hot water, then set aside for 20 minutes to soften.

  2. While you are waiting, heat a large soup pot to medium heat. Sear the ground beef and pork, browning and crumbling, but do not worry about fully cooking the meat. Remove with a slotted spoon and set aside.

  3. In the leftover meat juices, sauté the red bell pepper, onion, garlic, salt, cumin and smoked paprika for 5 minutes or until the onions start to soften and become fragrant.

  4. Now strain the water out of the blender and add the broth. Blend on high for 60 seconds or until the chilis are completely blended and the mixture is a deep red color.

  5. Reduce the pan heat to the lowest possible setting and add in the browned meat, chili and broth liquid mixture, tomato sauce, diced tomatoes and lime juice. Stir to mix, then place the lid on the pot and simmer for 1 to 1½ hours.

  6. Meanwhile, roast the sweet potatoes and prepare any desired toppings in small bowls for serving. Warm the oven to 400°F (204°C). Slice the sweet potatoes into small cubes about ½ inch (1.2 cm) thick. Toss them with the olive oil and roast for 35 minutes, stirring halfway through.

  7. Just before serving, stir in the roasted sweet potatoes. Serve warm with any desired toppings.

Recipe from “All-American Paleo Table: Classic Homestyle Cooking from a Grain-Free Perspective,” by Caroline Potter.