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Thread: Chili con Mucha Carne

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  1. #1
    Join Date
    May 2012
    Location
    Cincinnati
    Posts
    63

    Chili con Mucha Carne

    It's getting cold out, so I thought I'd share my default chili recipe! It's simmering on my stove right now.

    2 tablespoons oil or fat (I use bacon fat)
    1 pound of beef stew meat
    1 pound of cubed pork- I cut up a couple of pork chops, but could use whatever cut
    1 onion, diced
    3-4 cloves of garlic, chopped or crushed
    1/2 of a dried pasilla chili pepper, finely chopped

    In a heavy pot, brown the meat in half of the fat over medium heat. Set aside, add the other tablespoon of fat, turn the heat down, and cook the onion and garlic until tender. Add the pepper and cook a bit longer.

    Make a paste out of:
    2 TB chili powder
    1/2 tsp chipotle chili powder
    1 TB cumin
    1 TB oregano
    1 tsp thyme
    2 TB cilantro
    1 and 1/2 TB cocoa powder
    some water

    Add this paste to the pan and cook a bit longer, just a couple of minutes. You want the spices to toast- you'll know by the delicious smell.

    Add the meat back in, and deglaze the pan with:
    1 cup strongly brewed coffee
    2 cups bone broth

    Last, add a small can of tomatoes with the juice. If they're whole, squeeze in your hand to break them up a little.

    Cover and simmer for about 2 hours, or until the meat is tender. Then take the lid off and simmer until it reduces down and thickens to your liking. To speed this step up, you could add a little tomato paste. Taste and add more chipotle powder and salt if needed to bump up the heat. Be careful if you don't like spicy, the chipotle powder packs a punch in just a little bit!

    This makes enough to fill my 2-quart dutch oven and is about 5-6 servings for me. Click here to see the Paleotrack nutrition if it's divided into 6 servings: http://i.imgur.com/hyyJS.png

    Enjoy!

  2. #2
    Join Date
    Jul 2012
    Location
    Birkenstocks & hairy arm pits.
    Posts
    9,063
    That sounds super!

  3. #3
    Join Date
    Sep 2012
    Location
    Victoria, BC
    Posts
    679
    Sounds great to me too. I will give it a whirl.

  4. #4
    Join Date
    Jul 2012
    Location
    United States
    Posts
    725
    Quote Originally Posted by KimNKY View Post
    It's getting cold out, so I thought I'd share my default chili recipe! It's simmering on my stove right now.

    2 tablespoons oil or fat (I use bacon fat)
    1 pound of beef stew meat
    1 pound of cubed pork- I cut up a couple of pork chops, but could use whatever cut
    1 onion, diced
    3-4 cloves of garlic, chopped or crushed
    1/2 of a dried pasilla chili pepper, finely chopped

    In a heavy pot, brown the meat in half of the fat over medium heat. Set aside, add the other tablespoon of fat, turn the heat down, and cook the onion and garlic until tender. Add the pepper and cook a bit longer.

    Make a paste out of:
    2 TB chili powder
    1/2 tsp chipotle chili powder
    1 TB cumin
    1 TB oregano
    1 tsp thyme
    2 TB cilantro
    1 and 1/2 TB cocoa powder
    some water

    Add this paste to the pan and cook a bit longer, just a couple of minutes. You want the spices to toast- you'll know by the delicious smell.

    Add the meat back in, and deglaze the pan with:
    1 cup strongly brewed coffee
    2 cups bone broth

    Last, add a small can of tomatoes with the juice. If they're whole, squeeze in your hand to break them up a little.

    Cover and simmer for about 2 hours, or until the meat is tender. Then take the lid off and simmer until it reduces down and thickens to your liking. To speed this step up, you could add a little tomato paste. Taste and add more chipotle powder and salt if needed to bump up the heat. Be careful if you don't like spicy, the chipotle powder packs a punch in just a little bit!

    This makes enough to fill my 2-quart dutch oven and is about 5-6 servings for me. Click here to see the Paleotrack nutrition if it's divided into 6 servings: http://i.imgur.com/hyyJS.png

    Enjoy!
    Coffee! That is something I had not thought about in my chili. I guess I've used chocolate before so why not java? Thanks! I love, love, love chili. This looks like a great recipe. Toasted spices are key.

    Age 48
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  5. #5
    Join Date
    May 2012
    Location
    Cincinnati
    Posts
    63
    Quote Originally Posted by PHaselow View Post
    Coffee! That is something I had not thought about in my chili. I guess I've used chocolate before so why not java? Thanks! I love, love, love chili. This looks like a great recipe. Toasted spices are key.
    I've been using coffee in my chili for a while, but only discovered the chocolate thing recently. For this recipe I think the chocolate and smokiness from the chipotle pepper are what make it extra awesome! During winter I think I could live off of chili and never get tired of it!

  6. #6
    Join Date
    Apr 2011
    Posts
    820
    Quote Originally Posted by KimNKY View Post
    but only discovered the chocolate thing recently.
    And you're from Cincy?

  7. #7
    Join Date
    May 2012
    Location
    Cincinnati
    Posts
    63
    Quote Originally Posted by Rojo View Post
    And you're from Cincy?
    I'm a transplant from Wisconsin- so the chili I grew up with was meat, beans, and tomatoes with premade seasoning. On top of noodles, with oyster crackers and cheese! I'm not a huge fan of the Cincinnati style, although I suppose the plain chili could be primal-ish- a quick look at Gold Star's website says it contains gluten and MSG though.

  8. #8
    Join Date
    Jul 2012
    Location
    UK
    Posts
    189
    coffee! what a great idea

  9. #9
    Join Date
    Oct 2012
    Location
    Wilmington
    Posts
    106
    Looks like some pretty good chili. You have a lot of the same spices as my paleo chili recipe, except I have a ton of peppers and sweet potatoes in mine. This weekend I am going to try making paleo chili with ground turkey instead of beef.

  10. #10
    Join Date
    Jul 2012
    Location
    UK
    Posts
    189
    This was delicious!

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