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.
Recipe straight from the amazing Nom Nom Paleo.
Direct quote from my husband:
“This is so stinkin’ good! I’m going to make it next time!”
Makes 6 servings, Total time: 4 hours, hands-on time: 30 min.
- 2½ pounds grass fed beef brisket, trimmed and cut into 1½-inch chunks
- 1 large stalk lemongrass, trimmed of loose leaves, cut into 3-inch lengths, and bruised with a heavy object (e.g. ramekin, broad side of kitchen knife, you get the idea)
- 3 tablespoons Red Boat Fish Sauce
- 1½ teaspoons Madras curry powder
- 2½ tablespoons peeled and microplaned fresh ginger
- 2 tablespoons applesauce
- 1 bay leaf
- 3 tablespoons ghee
- 1 yellow onion, finely chopped
- 2 cups canned diced tomatoes, drained and crushed by hand
- 2 whole star anise
- 3 cups water
- 1 pound carrots, peeled and chopped into 1-inch pieces
- Kosher salt
- ¼ cup chopped fresh cilantro
- Trim and cut the beef brisket into 1 1/2 inch chunks
- Trim away loose leaves from the lemongrass, and cut it into 3-inch lengths. Bruise it with a heavy, flat object like the flat side of a knife. Toss the beef, lemongrass, and fish sauce into a large bowl.
- Grate the ginger with a microplane.
- Add the ginger, curry powder, applesauce, and bay leaf to the meat, and mix everything well. Allow the meat to marinate for about 30 minutes.
- Heat the Ghee in a large Dutch oven over medium-high heat.
- Remove the beef from the marinade, but set aside the lemongrass and bay leaf. Sear the beef in batches, browning the meat evenly all over. Transfer the seared beef to a plate.
- Lower the heat to medium-low…
- Toss the onions into the empty Dutch oven and cook until they caramelize.
- Drain the tomatoes and crush them by hand.
- Add the tomatoes to the onions in the pot. Salt to taste and stir to combine. Place the lid on the Dutch oven and simmer the saucy mixture for 12 to 15 minutes or until it turns into a thick paste. (This is also a good time to preheat the oven to 300 degrees F.)
- Once a paste forms, add the beef, lemongrass, bay leaf, and star anise. Raise the heat to medium, and continue cooking for another 5 minutes, stirring occasionally.
- Add the water and the chopped carrots to the pot, raise the heat to high, and bring the stew up to a boil.
- Replace the lid on the Dutch oven and braise in the oven at 300 degrees F for about 2 1/2 hours or until the brisket becomes tender.
- Scoop off any scummy looking stuff on top of the stew and adjust the seasoning as necessary.
- Remove the lemongrass, bay leaf, and star anise, and top with some freshly chopped cilantro before serving.
My new favorite soup from paleoleap! Very flavorful, and even the kids ate it, vegetables and all! That makes it an instant winner in my house.
Serves 8, Prep: 20 min., Cook: 25 min.
- 1 1/2 cups shredded cooked chicken
- 1 cup cauliflower, cut into chunks
- 1 bell pepper, diced
- 1 leek, sliced
- 1 medium onion, chopped
- 2 small zucchinis, sliced
- 3 medium carrots, sliced
- 2 celery ribs, sliced
- 1 cup diced tomatoes
- 4 fresh thyme sprigs
- 2 bay leaves
- 1 handful fresh parsley, finely chopped
- 6 to 8 cups chicken stock
- 3 garlic cloves, minced
- 2 tbsp. Paleo Cooking fat (I used olive oil – don’t use coconut oil unless you want the coconut flavor)
- Sea salt and freshly ground black pepper to taste
- In a large stockpot, melt the cooking fat over a medium heat, and gently cook the onion, garlic, leek, and chicken for about 5 minutes, or until the onion is nice and tender.
- Add the rest of the vegetables, bay leaves, thyme sprigs, and parsley, and cover it all with the 6 to 8 cups of chicken broth.
- Bring the soup to a boil, then reduce the heat and simmer for 20 minutes.
- Season to taste with sea salt and freshly ground black pepper.