Hearty Beef Paleo CHili
I love chili (are there people who don’t?). It really doesn’t get that cold here in Texas, but the second the temp starts to change chili is pretty much all I want. Over the years I have grown pretty picky about my chili recipes. This recipe was born out of wanting that prefect balanced chili that was hearty and thick with just enough kick. I rhyme sometimes.
Not to be to poetic about chili, but it is so much more than just food. Sunday afternoon football and chili you just can’t beat it. Good food, good friends, a warm fire, cheering on your team (or not in my case)… with a mug of chili…. that is the life.
Okay let’s talk the dets on this (in my family’s opinion) heavenly Texas chili recipe.
What is Texas Chili? Some people call it Texas Red chili. It is a chili made of meat, no beans allowed, and loaded up with spices for a super flavorful bowl. Look I can get behind beans in some cases, but this chili is better for not including them.
It is loaded up on the flavorful vegetables purple onion, white onion, and bell peppers of different colors. It is a beef based chili and these veggies are the prefect compliment. Not to mention all the wonderful tomato flavors mixed in there.
The spice level is mild to medium. I am not a huge spice girl, and generally like to make things I can serve to my toddlers. This chili’s spice comes from spices and a serrano and jalapeno pepper. If you want to amp up the spice just add a few more peppers.
Chili For a Crowd
A pot of chili is one of my favorite ways to feed a crowd. It is pretty much my Superbowl hosting tradition to serve a pot of chili, I guess that is where the football comes in.
You also know I am a big fan of “bar style“ meals. Things like a good taco or taco salad bar or a breakfast for dinner bar. It is just an easy way to not have to plate food for people, and provide a little variety in how they want to consume the food.
So how I do a chili bar…. I make a pan of cornbread, cook some potatoes and get some Fritos. Then people can put their chili together in a few ways (Frito pie, stuffed potato, or just crumbly cornbread). Then I put out all the toppings:
Tabasco or Cholula
Paleo Texas Chili Recipe
2 pounds ground beef
1 T chili powder
1 tsp cumin
1/4 tsp cayenne pepper
1/4 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1/4 tsp pepper
1 white onion
1 purple onion
1 red bell pepper
1 green bell pepper
1 serrano pepper
1 15 oz. can tomato juice
2 cans tomato sauce
2 can diced tomato
1 15oz can beef broth
How to Make it:
Cut up all your vegetables in to small pieces.
In a soup pot, on medium/high heat, put in the ground beef and all the spices. If you use grass fed beef (which I recommend) you might need to add a tablespoon of avocado oil to help it cook.
Once the meat is cooked, add all the vegetables into the pot. Cook until bell peppers are bright in color.
Then add in everything else.
Lower heat to medium/low and cook for at least an hour before serving.