Caveman Chili

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By: Joyce Tipping

Servings: 4 for ravenous men or breastfeeding moms; 8 for more normal people :)

1/4 cup healthy oil of choice (e.g. olive oil, coconut oil, lard)
1 large onion, diced
6 medium cloves garlic, minced or crushed
4 pounds ground beef or stew meat
4 cups chunky tomato sauce (see * below)

4 Tbsp paprika
4 Tbsp dried oregano
2 Tbsp ground cumin
2 tsp sea salt, or to taste
pepper to taste

Optional pizzazz!:
bacon! quantity up to you :)
1-2 bell peppers or jalapeno peppers, minced
2-4 cups bitter greens, chopped (e.g. arugula, dandelion)

Instructions: Heat the oil in a 5 quart dutch oven. Saute the onions and garlic until tender. Add the beef and saute until well seared. Stir in the tomato sauce and spices, cover, and simmer for at least a 1/2 hour and up to 6 hours.

If adding bacon or peppers, saute them with the onions. If adding greens, stir them in 10-15 minutes before serving.

Notes: *No one is going to argue with the supremacy of homemade sauce using fresh garden tomatoes. But this is my lazy-day chili recipe, so to be honest, I most often reach for the canned stuff. Here are some ideas for making up the tomato base. It’s pretty hard to mess up, so feel free to be creative!

1 (28 oz.) can diced tomatoes + 1 (6 oz.) can tomato paste
1 (28 oz.) can diced tomatoes + 1 (8 oz.) can tomato sauce
3 (14.5 oz.) cans diced tomatoes in sauce
3-4 cups chopped fresh tomatoes + 1 cup water + salt & pepper & garlic powder



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