Our newest family favorite from Robb Wolf’s site– this chili is sooo good! And we’ve tried a few! Add cheese, sour cream, or green onions to dress it up, or leave it as is.
2lbs lean ground beef (good) or grass-fed ground beef (best)
2 medium onions, chopped
1 large green bell pepper, chopped
1 large yellow bell pepper, chopped
3-5 cloves garlic, minced
1 – 28oz can tomato pureé
1 – 14oz can tomato sauce
1 1/2 cups coffee (substitute with broth if you prefer)
3T chili powder
1 tsp garlic powder
1 tsp onion powder
2 tsp pumpkin pie seasoning (substitute with 1tsp cinnamon + 1tsp nutmeg)
1/2 tsp cayenne (optional)
1 tsp sea salt + sprinkle
1 tsp pepper + sprinkle
1 T coconut oil
Instructions: Sauté onions and bell peppers in coconut oil over med-high heat in a large dutch oven or soup pot. Sprinkle with salt and pepper. About 5 minutes.
Add beef and garlic and cook until brown. About 7 minutes.
Add tomato pureé, tomato sauce, coffee and spices. Bring to a bowl, then reduce heat and simmer 1-2 hours.
Taken from Stacy’s Primal Pantry archives!
I make this one fairly regularly. The chicken is super moist and flavorful!
The key is to “baste” it once or twice and to always take it out of the oven right before it reaches the proper internal temperature. The remainder of cooking is done while it rests. The result is a perfectly cooked and extremely most chicken that all will enjoy instead of endure.
- 1 5-6 lb whole chicken, neck and giblets removed
- 3 Tbsp. grapeseed oil
- 1 Tbsp. salt
- 2 tsp. freshly ground pepper
- 2 Tbsp. Herbs de Provence (or 2-3 mixed herbes of your liking)
- 2 garlic cloves, grated, crushed or mashed
- 1/2 cup chicken stock
- Preheat oven to 360 degrees
- Remove chicken from package and remove anything from the cavity (neck and giblets should be within a fingers length). Rinse and pat dry with paper towels. Place chicken, breast side up, in a roasting pan or large casserole dish.
- In a small bowl, combine the grapeseed oil, salt, pepper, herbs and garlic until it is like a runny paste.
- Loosen the skin of the chicken over the breast and legs, if you are able. Rub the herb-garlic paste under the skin, spreading evenly. Rub excess paste over the top of the bird.
- Place chicken in oven and roast at 350 degrees for 20 minutes. Open oven and pour the chicken stock over the chicken. Return to oven and roast for 20 more minutes. Open oven and with a spoon or turkey baster, scoop liquid from the pan and pour over the top of the chicken a couple of times. Return chicken to oven and continue to roast for another 20 minutes. At this time, take an internal temperature read at the breast and at the leg. You’re looking for 160 degrees internal temperature. Return to oven and check every 10 minutes until 160 degrees is reached.
- Remove chicken from oven and let rest for 10-15 minutes.
- Carve chicken and serve with Cauliflower-Moc-Shoe or steamed broocoli.