CAVEMAN CHILI

Meal Menu Idea:

Caveman Chili

Carrot Sticks

Salad of Organic Mixed Greens and Balsamic Vinaigrette

Photo credit: recipe.com

  

CAVEMAN CHILI  
Paleo & Whole 30 compliant

2 lbs. ground beef  (grass fed)
Olive oil  (organic and cold pressed)
8 cloves garlic, minced
1 large onion, chopped  
1 green bell pepper, chopped
1 red pepper, chopped
2 stalks celery, finely chopped
1 pint mushrooms, washed, dried & sliced (optional)  
2 c. beef stock (Purchase organic or make homemade from beef or veal bone & aromatics) 
2 quarts of stewed or whole tomatoes (crush whole tomatoes by hand into the pot)
1/2+ c. red wine (Omit for Whole 30)
1/2 tsp. red pepper flakes
1/2+ teaspoon chili powder
   or wear gloves to seed and chop chili peppers 
1/2 teaspoon ground cumin
2 bay leaves
sea salt and black pepper 

* In a large stockpot over medium heat brown the ground beef. Drain off any grease and discard.   Remove meat to a bowl and set aside.
* Add a splash of olive oil and the vegetables to the stock pot; saute for 5 minutes or until slightly softened.
* Add meat to the vegetables, beef stock, wine and pureed tomatoes.  Stir well.
* Drop in the bay leaves, herbs and a dash of salt & pepper.
* Reduce heat to simmer on low for 3-4 hours or until thickened, stir occasionally.
     Or transfer to a crockpot to simmer on Low 4 hours.
     Or, if the stock pot is oven safe, you can opt to put it into an oven at 300 degrees for 3-4 hours.
* Remove bay leaves before serving.  Garnish with thin slices of green pepper or fresh sprigs of parsley, if desired.

* Serve chili with a salad of mixed greens and vinaigrette.   As always, enjoy!

** Refrigerate leftovers in glass containers for meals the next day.


Pick your heat:
Low Heat:
Banana and Cherry peppers

Medium Heat:
Poblano peppers, Poblano and Ancho chilies

High Heat:
Chile Verde, New Mexican, Chile Colorado, California Red Chile, Cascabel, Fresno, Mirasol, Anaheim,  Chipotle (smoked jalapeno)

Flame Throwers:
Serrano, Rocotillo Chile, Scotch Bonnet Chile, Habanero, Ghost, Thai, Indian peppers

Recipe:  w.lynne
Taste.  Enjoy.  Share.