Paleo Chilli

    (138)
    50 minutes

    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.


    2 people made this

    Ingredients
    Serves: 4 

    • 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

    Directions
    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Soak chipotle pepper in boiling water until softened, about 10 minutes. Remove pepper from water and mince.
    2. 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.
    3. Stir bison and sausage into onion mixture. Cook and stir until meat is browned and crumbly; 10 to 12 minutes.
    4. 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.

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    Reviews and Ratings
    Global Ratings:
    (138)

    Reviews in English (113)

    by
    28

    WARNING: I DID MAKE A FEW CHANGES! SLIGHT CHANGES! I am doing the Whole 30 and I loved this, although I did cheat a bit. I ordered some Coconut Aminos, a substitute for Worcestershire sauce, but they won't be in for a week. So I cut the Worcestershire sauce in half. I also used beef instead of bison because I'm on a budget. So to reduce the fat, I simmered my sausage and beef in a separate pan! We don't have to watch our sodium so the last change I made was I salted as I went. I salted the vegetables, salted the meat, salted the spices, salted after I added the tomatoes. Lastly, I doubled this recipe and it was PERFECT. SO DELICIOUS.  -  18 Feb 2014  (Review from Allrecipes USA and Canada)

    by
    22

    This is an AWESOME recipe! The spice mix is so perfect. I have made this twice in the last two days for Christmas parties and have had numerous recipe requests. Paleo purists would not approve of Worcestershire sauce, but there are plenty of recipes out there to make your own. Or live it up and just use it. This is GREAT! The only addition I made was to add about 1/2 cup of tomato juice and 1/2 cup of beef broth to make it a little more soupy (and to make it go a little further). I also used just ground beef because that is what I had on hand. Amazing recipe, you won't be disappointed! Thanks for sharing with us!!  -  23 Dec 2013  (Review from Allrecipes USA and Canada)

    by
    14

    I used this recipe because the spices that I normally use was gone. I wanted to try something a bit different and I had all the ingredients. I used canned chipotle peppers instead of dried. I also made the chili like I normally do by adding beans. I used venison for the meat. Oh, and I also used my own canned salsa. It was a bit more spicy then I'm used to but it was good. I added Greek yogurt to the top to help curb the heat. My boys had seconds.  -  07 Jan 2014  (Review from Allrecipes USA and Canada)

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