How does grass-fed beef Chorizo, pastured bacon, grass-fed beef sausage and grass-fed ground beef, plus MORE grass-fed beef Chorizo chili sound to you? I don’t even need your answer; I know you want it and you know you want it. Read on!
This recipe is quite overdue for posting. When my second newspaper article came out in mid-December, I made this chili dish for my kiddos after a long, cold day. I really do not work off recipes or cookbooks most of the time, instead I make things based on how something tasted to me in the past, or based off just good old ideas about how food works in my mind. While I own quite a few cookbooks, I do not rely heavily on instructions, instead feeling my way through the process of something, completely willing to make HUGE mistakes or total WINS (the wins happen more than the fails though). So for years, given this process, or lack thereof, I never wrote anything down. I had no real recipes to go back to for years. Finally a number of people started to encourage me to write stuff down and start a blog, and that is why you’ve been reading my 200+ recipes for only the past 3.5 months. I now have a .25 cent Composition Book that I keep in my kitchen that I write stuff down in, to eventually blog later, plus I take about 50-100 pics each meal that I make. Between the book and my pics, I can always piece it together for blogging later. So, even though it’s been exactly two months since I made this, I will easily be able to put this together for you tonight. I hope you enjoy, and in the midst of this cold winter, make yourself some belly warming Meat Lover’s Paleo Chili, sans beans, of course!
It’s actually pretty simple, with a few steps in the beginning, then a good deal of time with the Dutch oven on the stove to simmer. This is under the category Fast and Freaking Easy Paleo for a good reason- it is easy and will last you for days! All you really need is one large pot (I use a 5-7 quart Dutch oven) and a food processor. It’s pretty much a One Pot Paleo meal, fast and simple.
INGREDIENTS (ABOUT 8-10 SERVINGS)
1 lb grass-fed beef Chorizo, you’ll divide this later (Half with casing removed, half left as-is)
1/2 lb pastured, sugar-free bacon, diced
1lb grass-fed beef Sicilian sausage
1lb grass-fed ground beef
2 stalks of celery
1/2 c cabbage
1 c cilantro
4 green onions
9 mini bell peppers (various colors)
1 pasilla chile, deseeded
2 c cherry tomatoes
4 tbsp tomato paste
1 14 oz can organic diced tomatoes
1 14 oz organic tomato sauce (or make your own, I do now. Try this!)
1 cup water
1 cup bone broth or any other kind of bouillon (I prefer Anne’s when I don’t make my own)
Seasonings (you can modify to your taste I did about 1 tsp each unless noted)
1/4 tsp Allspice
100% dark cacao powder
Variation: any kind of meat will do for this. Use what you have on hand, or what you prefer. A good guestimate is 3-4 lbs of various meat- lamb works great in this, too.
1) MEAT: In your large pot or Dutch oven, cook 1/2 the chorizo (casing removed), diced bacon, ground beef, and Sicilian sausage. In a separate skillet brown the remaining Chorizo that is still in the casing. Keep separate and heat until completely browned and cooked thoroughly. Set Chorizo links aside and slice. These will be added at the end.
2) Veggies: Put all fresh veggies into the food processor and use a standard chopping blade. Just chop and blend until chunky, yet liquid enough to add to the broth-like quality of the chili.
3) Combine and Cook: Add bone broth, water, seasonings, and canned tomatoes to meat mixture in Dutch oven. Stir together thoroughly, bring to a boil, then add in the veggie mix and sliced Chorizo. Reduce heat, add lid, and cook on low simmer for 30 minutes.
We served this a few different ways and enjoyed it for few days, storing it in Mason jars. It was a huge hit!