I LOVE CHILI! It’s one of my very favorite foods, especially during the winter. It warm, comforting goodness just makes my heart happy. Add in a dollop of sour cream and some cheddar cheese and my heart swoons.
I know I’m weird. Go with it.
Anyhow, chili is one of those recipes I hadn’t attempted to paleofy….until now. It seemed wrong to have a big pot of chili with no beans, but honestly, it’s just as delicious bean-free and so much more healthy for you. To make up for what was “missing,” I added in a ton of extra veggies. One of my favorite things about tomato sauce based recipes is that they are super easy to sneak other vegetables in because they just blend right in and are unsuspecting to finicky children.
- 2-3 stalks celery
- 1 large purple onion
- couple handful’s of baby carrots (or 2-3 full size carrots)
- 2 lbs organic/grass-fed ground beef
- 1 cup coffee
- 3 regular size cans tomato sauce
- 1/4 cup (give or take) chili powder
- 2-3 tsp cumin (to taste)
- 1 tbs unsweetened cocoa
- salt and pepper to taste
- minced garlic to taste (I probably used 4-6 cloves worth)
- Optional: Chipotle or other fresh chili’s for heat. I don’t add these in or else my kids won’t eat it. This chili is pretty mild and kid-friendly!
In a Ninja (or other food processor/blender), add your onion, celery and carrots. Pulse until finely chopped/minced. I make mine almost mushy that way it blends into the sauce and my kids don’t know they are getting veggies! I’ve successfully “hidden” zucchini, mushrooms and fresh tomato’s into food this way.
Heat olive or coconut oil in your stock pot and add the minced vegetables. Saute’ until soft and add in the hamburger meat. Cook until no longer pink. Add in coffee, tomato sauce and the rest of your spices. Cover and simmer for as long as you like. The longer you simmer, the more the flavors blend. I like to cook mine at least 2 hours, usually 3-4. It can also cook all day in a crockpot or it can be done in an hour if you don’t have time to wait.