Paleo (eating like our pre-agricultural revolution ancestors ate) chilli, is made without beans. In the west we typically include beans, but I think even non-paleo eaters will enjoy this deep smoky flavourful chili. This is best made a day ahead so the flavours can meld together. Serve with green onions and sour cream.
1 dried chipotle pepper, stem removed
1 cup boiling water
1 1/2 teaspoons coconut oil
1 cup chopped yellow onion
1 cup chopped green capsicum
1 cup chopped red capsicum
4 garlic cloves, crushed
500g ground bison, or preferred red meat
250g spicy ground pork sausage
1 tablespoon chilli con carne blend
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon unsweetened cocoa powder
1 teaspoon Worcestershire sauce
1 (800g) tin crushed tomatoes
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
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Soak chipotle pepper in boiling water until softened, about 10 minutes. Remove pepper from water and mince.
Melt coconut oil in a large saucepan over medium heat. Cook and stir onion, green capsicum and red capsicum until tender, 5 to 10 minutes. Stir garlic and minced chipotle into onion mixture and cook until fragrant; about 1 minute.
Stir bison and sausage into onion mixture. Cook and stir until meat is browned and crumbly; 10 to 12 minutes.
Stir chilli powder, cumin, oregano, cocoa powder, and Worcestershire sauce into the bison mixture; add crushed tomatoes, salt and pepper then stir. Bring to a boil, reduce heat to low, and simmer until flavours are blended; 10 minutes.