Wild Game Paleo Chili

By: Jeff Nimoy

Servings: 8-10

Chili (all ingredients, all organic, all the time):

grass-fed beef kidney fat
ground elk
ground venison
wild boar stew meat
diced grass-fed ribeye steak
crushed heirloom tomatoes
crushed heirloom roma tomatoes
red and green bell peppers
black pepper
cilantro (in the mix, and also sprinkled on top to serve)
rainbow chard stems (tastes like an extra salty celery, and added because I don’t use salt)

Guacamole (all ingredients, all organic, all the time):

Lime Juice
Heirloom Tomato
Red Onion

Instructions: Brown the meat and aromatics in the fat, then add in the rest, and simmer for 3 hours.  Or, dump everything into a crockpot, set it and forget it on high for 5 hours.

Make the guacamole by throwing everything but the avocado into a food processor and pulse until desired consistency (you just made salsa).  Then scoop out the avocado into a bowl, and drizzle with lime juice.  Add in the salsa, and mix while breaking up the avocado into bite sized chunks.

Add a dollop of guac to the chili before serving, along with some extra fresh cilantro.

Notes: You can make this as chunky or as smooth as you like!


Categories: Chili Contest


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