Black Canyon Chili

By: Regina Onorato

Servings: Approx. 8

Ingredients:
3-3.5 lb. chuck roast, cubed small
4 large shallots, sliced
5 cloves of garlic, minced
1.5-2 cups duck stock
2 large cans of whole peeled tomatoes
4-5 tbsp. Black Canyon Chili Powder (chiles, cocoa powder, garlic, toasted onion, cinnamon, oregano)
Salt to taste

Instructions: 1. Sauté the shallots until brown
2. Add the chuck
3. When the meat has browned add the garlic and stock
4. Allow the stock to come to a simmer and add the tomatoes and chili powder
5. Simmer for 1-2 hours, or until the meat is soft

Best served over homemade yam fries fried in rendered duck fat

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.