Get a large rump roast or chuck roast. You start with a roast instead of ground beef for this recipe, that is what makes it so incredible. Salt and pepper that baby and set it off to the side.
You chili is made of:
•1 bunch kale
•2 sweet taters- chopped into bite sized pieces
•2 serranos (I keep them in my freezer at all time just for this chili)
•1 bunch cilantro
•onion, I used half, you can use a whole one, doesn’t really matter
•one bell pepper
•1/2 cup beef bone broth
•a few cloves of garlic: smashed and roughly chopped
•A pack of chopped tomatoes, you can also use a jar of salsa for bonus flavor
Your spices are:
•2 TB oregano
•2 TB paprika
•3 TB cumin
•1 TB coriander
•1 TB onion
•salt and pepper
•1 TB garlic powder(you can never have enough garlic)
•crushed red pepper to taste (optional)
Instructions: I hope you have a charcoal grill…because real chili is cooked over an open flame on a cool day
Before you start your prep work, soak some wood chips. I used mesquite here because of its bold intense flavor. This is definitely a wood made to be paired with beef. After that it is time to start-up those coals. I used a lot, in a high heat fire. A thin layer unlit in the bottom of the grill with a heaping chimney of hot ones. The unlit ones in the bottom simply gives you a longer burn time.
Throw your wood chips directly on to the coals and once they start smoking, put your meat directly over the high-heat to give it a sear, and your pan on the indirect side. As a bonus I also put my peppers on there to get a nice little fire-roasting. Once your meat is browned on all sides, put the meat into the pot and deeply score it with a sharp knife. You can skip this step if you want to cook your chili all day, if not then cut several very deep gashes into your meat to increase the surface area and therefore the speed at which it is cooked.
Cook the chili with the pot uncovered(but the cover on the grill) for the first 30-45 minutes to let the smoke flavor penetrate. Once you chop all the rest of your veggies you can set those aside until you after that 30-45ish minutes is up. Give your pot a quick stir, add the veggies, and put the lid on your pot, then the lid back on the grill.
you are going to let your chili cook for about an hour, only stop to stir once or twice. After an hour you might want to check the heat to make sure it is around 350 and add more coals, just in case you are a newbie. Now, let your chili cook with the grill cover on. I know it is hard but just leave your chili alone and let it cook, the more you take the cover off the grill the longer it takes.
After a couple hours, your meat should be fork tender. I broke mine apart into bit sized chunks with a wooden spoon. If you have a huge roast or didn’t score your meat(like a dummy), you will have to add more coals and let it cook until the meat is fork tender.
Sprinkle with your cilantro(and avocado if you have one lying around) and eat up that awesomeness
Notes: The sweet potatos in this recipe not only add a great flavor profile that compliments the smokey-spiciness, but you will find that they are a great textural substiture for beans.
This recipe is also on my new paleo BBQ blog, please check it out.