By: Claudia Melto
Servings: 11 x 2 cup servings
• 1 kg center cut bacon
• .7 kg cauliflower florets
• 2 cups sliced mushrooms
• 2 red onions
• 2 red bell peppers
• 1 jalapeño pepper
• 1 chili pepper
• 1 tablespoon olive oil
• .4 kg stir fry beef strips
• 1 kg extra lean ground beef
• 1/2 cup pure maple syrup
• 1 156ml tomato paste
• 1 28oz can crushed tomatoes
• 1 28oz can diced tomatoes
• 2 tablespoon chili powder
• 2 tablespoons pure cocoa powder
• 1 tablespoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground peppercorns
• ½ teaspoon sea salt
• Chopped walnuts (for garnish)
Instructions: 1. Pre-heat oven to 450f
2. Finely piece off the florets of the cauliflower, dice the mushrooms into and slice the bacon into 1-inch bits, trimming as much fat possible and discarding the mostly fat pieces. Place the ingredients in a roasting pan and set aside.
3. Quarter the onions, seed and quarter the peppers, and place them in a food processor or food chopper. Pulse only a couple times to keep it chunky. Then, pour the mixture into the roasting pan and spray on some olive oil. Let it roast roughly 30 minutes, stirring halfway.
4. Cut the beef strips into bite-sized chunks and set aside with the ground beef.
5. Almost done! Once the roasting is done, add the rest of the ingredients into the roasting pan and stir thoroughly.
6. Reduce the oven temperature to 200f and set for 8-10 hours.
7. Once ready, garnish with chopped walnuts, this is a must!
Use dark cocoa, and if it’s available to you, use smoked versions of the paprika and cumin.
Notes: This chili contest inspired me to create a meal that reflects Northern America (especially Canada) and all of its diverse flavors. So here you have it Paleoland, a maple-infused beef chili with deep smoky and rich flavours.