Post by Aerosmith on Jul 6, 2011 8:13:51 GMT -5
This recipe calls for bison, but grass-fed beef will work just fine. Really, I'd imagine any extra-lean ground meat would work. This is a bean-free chili, but you don't even notice they're missing. 
2 or 3 slices uncooked bacon, chopped
1 chopped onion
4 cloves chopped garlic
2lb ground bison (or grass-fed beef, or a blend)
2T chili powder
1t dried oregano (or 1T fresh)
1t paprika
1.5-2c water or beef broth
1 can diced tomatoes with the juice (or 3-4 diced fresh tomatoes)
1T unsweetened cocoa powder
1T apple cider vinegar
1-2 carrots cut into small dice
In a large saucepan or Dutch oven on medium-low heat, cook bacon until slightly brown and some fat cooks out. Do not drain that delicious bacon fat.
Add onion and stir until partly cooked. Add the garlic and cook a few more minutes. Add the meat and brown it thoroughly. If the meat seems to stick, add some bacon fat or olive oil.
When the meat is cooked, stir in spices, liquid, tomatoes and carrots. Cover and simmer low for an hour, stirring 3 or 4 times to prevent sticking (lower the temp if it seems to stick badly).
Add vinegar and cocoa, adding liquid if necessary. Simmer uncovered for another 20 minutes. Salt and pepper to taste.
And that's it. Not quite as fix-it-and-forget-it as some chili, but it's SO good and comforting on a cold day. It's good topped with green onion and avocado, or some sour cream and cheese. If you end up with less than a serving, you can stretch it by adding some liquid and veggies and making soup.
I got this recipe from the Primal Blueprint cookbook, which is a really good one to have on hand even if you're not Paleo/Primal. There are some outstanding, unique recipes in there (I make the Transylvanian Stockpot at least twice a month when it's cold out) and everything in it is so good for you.
2 or 3 slices uncooked bacon, chopped
1 chopped onion
4 cloves chopped garlic
2lb ground bison (or grass-fed beef, or a blend)
2T chili powder
1t dried oregano (or 1T fresh)
1t paprika
1.5-2c water or beef broth
1 can diced tomatoes with the juice (or 3-4 diced fresh tomatoes)
1T unsweetened cocoa powder
1T apple cider vinegar
1-2 carrots cut into small dice
In a large saucepan or Dutch oven on medium-low heat, cook bacon until slightly brown and some fat cooks out. Do not drain that delicious bacon fat.
Add onion and stir until partly cooked. Add the garlic and cook a few more minutes. Add the meat and brown it thoroughly. If the meat seems to stick, add some bacon fat or olive oil.
When the meat is cooked, stir in spices, liquid, tomatoes and carrots. Cover and simmer low for an hour, stirring 3 or 4 times to prevent sticking (lower the temp if it seems to stick badly).
Add vinegar and cocoa, adding liquid if necessary. Simmer uncovered for another 20 minutes. Salt and pepper to taste.
And that's it. Not quite as fix-it-and-forget-it as some chili, but it's SO good and comforting on a cold day. It's good topped with green onion and avocado, or some sour cream and cheese. If you end up with less than a serving, you can stretch it by adding some liquid and veggies and making soup.
I got this recipe from the Primal Blueprint cookbook, which is a really good one to have on hand even if you're not Paleo/Primal. There are some outstanding, unique recipes in there (I make the Transylvanian Stockpot at least twice a month when it's cold out) and everything in it is so good for you.
