When you live in a cold-winter climate like we do, a good chili is nearly a dinner requirement. So what do you do when you stop eating beans? Make bean-less chili, of course! When I mentioned this to my mom on our last visit, I received some raised eyebrows. How can you possibly have a chili without beans? Luckily, there are some good recipes out there. Robb Wolf and his Paleo Solution crew threw out a search for the best Paleo Chili, and while I can’t quite procure all of the peppers required to make the winning recipe, we’ve tried several from the very huge number of entries. Monday night I tried a new one, but it doesn’t quite compare to our tried-and-true chili recipe, below. I did not come up with this recipe but can’t credit the person who did, as we gleaned this from the Internet years ago.
- 2-3 pounds beef chuck roast (or other roast meat)
- 1 pound ground pork sausage (Beeler’s breakfast sausage or other)
- 2-3 green bell peppers + poblano pepper, if available (about 2-3 cups chopped peppers total)
- 1 large onion, sweet or yellow
- 6+ cloves garlic
- 2 28-ounce cans diced or crushed tomatoes
- 4-5 T Worcestershire sauce
- 2 T liquid smoke
- 2+ T chili powder
- 1+ T salt
- 1+ t black pepper
- 1-2 t cumin
- cayenne, to taste
- Tabasco, to taste
Cut your beef into bite-sized cubes. This can be easier if your meat is not quite thawed, as the frozen beef holds up to the knife. Add all of the cubed meat to a large bowl. Add the pork sausage, breaking it up with your fingers as you go. Dice and add the onion and bell peppers, then mince and add the garlic. Add your salt, pepper, Worcestershire and liquid smoke, and then mix well with your hands. Cover the bowl, and let the chili marinate in your fridge all day, or overnight if possible. Minimal marinating time is 4 hours.
After marinating, brown your meat and peppers mixture in a large saute pan in several batches. When the meat is done browning, add it to the soup pot you’ll be cooking your chili in. Once all of your meat/peppers are done browning, add tomatoes, chili powder, cumin, cayenne, and Tabasco. Simmer covered for 2 or more hours, until the meat is super tender. If you want a thicker chili, you can simmer uncovered for some of the cooking time.