Chili Verde

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By: Dennis Brunner

Servings: 8

1 1/2 pounds lean beef, cut into 1 inch cubes
1 1/2 pounds lean pork, cut into 1 inch cubes
3 tablespoons coconut oil, maybe a little more
1 large green bell pepper, seeded and chopped
2 large cloves garlic, minced
2 quarts home-canned tomatoes or 2 – 28 ounce cans of steam peeled, no preservative tomatoes
3 fire roasted Anaheim chilies, peeled, seeded, and chopped
0-3 roasted jalapeno chilies, depending on heat level desired
1/3 cup chopped parsley
1/4 teaspoon ground cloves
2 tablespoons ground cumin
1/4 cup fresh squeezed lemon juice
1 cup homemade beef broth
1/8 to 1/4 cup unsweetened black cherry juice
salt to taste

Instructions: Brown beef and pork cubes in oil in skillet, adding additional oil if needed. Cook meat in small batches so it browns instead of boils. Remove with slotted spoon and add to a large pot. Pour excess juice into pot as needed.
Saute green peppers and garlic in drippings and add to pot.
Add everything else to pot and bring to a boil.
Reduce heat and simmer for at least 2 hours.

Notes: I usually make a quadruple batch so we have leftovers for a couple of days. It’s much better after the flavors blend for a day or two.

This recipe has been in my family for 30+ years. The only thing I did to convert the original recipe to Paleo was replace 1/2 teaspoon sugar and 1 cup dry red wine with an extra 1/2 cup beef broth and a little black cherry juice.

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