Paleo Dippin’ Chili

By: Dianne Herman

Servings: 8-10

Ingredients:
½ cup olive oil
2 onions, coarsely chopped
2 stalks celery, coarsely chopped
1 red bell pepper, coarsely chopped
1 green bell pepper, coarsely chopped
½ fresh parsley, finely chopped
3 cloves garlic, crushed
3-4# grass-fed ground beef
½ cup tequila (optional)
Salt and pepper to taste
4 large organic tomatoes, peeled and chopped
1 – 15 ounce can organic tomato sauce
1 – 8 ounce can organic tomato paste
1 T. dried hot red peppers, crushed
1 t. chili powder
½ t. paprika
1 T. oregano
1 T. cumin
¼ cup organic cocoa powder

Instructions: Heat olive oil in a large dutch oven. When oil is hot, add onions, celery, bell peppers, parsley and garlic.  Saute over medium heat until slightly cooked.  Add the beef.  Cook until the ‘pink’ has disappeared.  Raise the heat to high and add the tequila.  Cook for about 2 minutes until the alcohol has evaporated.  Add the remaining ingredients and mix well.  Reduce heat to simmer and cook for 1 to 1 ¼ hours.  Season to taste with salt and pepper.  If desired, add some cayenne pepper or siracha sauce for a spicier chili.

Notes: May be eaten as a chili or used as a ‘dip’ for fresh vegetables.  Venison burger may be substituted for the ground beef.

Squatchy

Christopher Williams (a.k.a. Squatchy) is a paleo aficionado, educator, personal trainer, wellness coach, and hobbyist chef. He also works as part of the Robb Wolf team.