Tuesday, October 29, 2013

Chunky Chili

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7 dehydrated chili peppers (3 Chipotle, 2 Pasilla and 2 Guajillo peppers)
2-3 lbs cubed beef bottom round
1/2 pound bacon
3-5 cloves of garlic
1/4 cup tomato paste
4-5 tomatoes that have been blanched, with skins removed, and diced, or a 28 oz can of diced tomatoes
1 fresh poblano pepper
1 fresh jalapeño pepper 
1-2oz 80% chocolate
2 cinnamon sticks
1 yellow onion, chopped

For the beef seasoning:
1 cup olive oil
pinch of salt
freshly ground pepper 
1 tbsp cumin
1 tbsp fresh oregano chopped
1 tsp chile powder

Makes about 8 servings. Requires just over seven hours to make (6 hours to rehydrate chili peppers, 30 min prep and 1 hour to simmer).

  1. Remove stem and seeds from the 7 dried chili peppers. 
  2. Rehydrate the chili peppers. To rehydrate, add the chili peppers with water in a large covered pot and allow them to simmer at a low temperature for four hours and soak for another two hours in the water.
  3. Season the beef with the olive oil, salt, pepper, cumin, fresh oregano, and chile powder.
  4. Roast the fresh poblano and jalapeño peppers over open flame (1-3 each) until skin is fully blackened. Set aside to cool.
  5. In deep skillet, cook bacon until crispy then transfer it to the pot with the rehydrated chilis.
  6. Do not discard the bacon fat. Heat the skillet with the bacon fat to high and add beef to skillet and sear. 
  7. Cook <2 minutes, beef will not be fully cooked. Set beef aside, and discard most of remaining fat from skillet, leaving enough to sauté.
  8. Reduce heat to medium. Add a chopped yellow onion to skillet and sauté until a few onion pieces begin to brown. 
  9. Peel skin from roasted peppers, discard stems and seeds, and dice peppers. 
  10. Dice the garlic and add peppers and garlic to skillet. Continue to sauté until garlic becomes soft, not brown. 
  11. Add about 1/4 cup of tomato paste and stir just until paste begins to brown on bottom of skillet. 
  12. Add 4-5 tomatoes that have been blanched, skins removed, and diced, or 28oz can of diced tomatoes. 
  13. Return meat to skillet, turn temperature to simmer.
  14. Purée rehydrated chiles. Add water if mixture is pasty. Add puréed chile liquid to skillet running first through a strainer to prevent any non-processed chile skin from entering into the skillet.
  15. To skillet, Add the dark chocolate and 2 cinnamon sticks.
  16.  Allow to simmer uncovered, stirring occasionally for at least 1 hour.
  17. If the chili becomes too dry/thick add water 1/2-1 cup at a time.
  18.  When ready to serve, remove cinnamon stick and garnish with red onion (and cheddar too, if desired).
  19.  Enjoy!
Leftovers will keep for at least a week.

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