Paleo Chili

Paleo (eating like our pre-agricultural revolution ancestors ate) chili is made without beans. In the west we typically include beans, but I think even non-paleo eaters will enjoy this deep smoky flavorful chili. This is best made a day ahead so the flavors can meld together. Serve with green onions and sour cream.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 380 Calories

Ingredients

• 1 cup boiling water
• ½ teaspoon ground black pepper
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon dried oregano
• 1 teaspoon Worcestershire sauce
• 1 (28 ounce) can crushed tomatoes
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 1 cup chopped yellow onion
• 1 ½ teaspoons kosher salt
• 4 garlic cloves, minced
• 1 ½ teaspoons coconut oil
• 1 pound ground bison
• ½ pound spicy ground pork sausage
• 1 dried chipotle pepper, stem removed

Recipe Instructions

Step 1

Soak chipotle pepper in boiling water until softened, about 10 minutes. Remove pepper from water and mince.

Step 2

Melt coconut oil in a large pot over medium heat. Cook and stir onion, green bell pepper, and red bell pepper until tender, 5 to 10 minutes. Stir garlic and minced chipotle into onion mixture and cook until fragrant, about 1 minute.

Step 3

Stir bison and sausage into onion mixture. Cook and stir until meat is browned and crumbly, 10 to 12 minutes.

Step 4

Stir chili powder, cumin, oregano, cocoa powder, and Worcestershire sauce into the bison mixture; add crushed tomatoes, salt, and pepper and stir. Bring to a boil, reduce heat to low, and simmer until flavors are blended, 10 minutes.