Spice-Full Venison Paleo Chili

By: Stacy Sprouse

Servings: 8

Ingredients:
2 T. Coconut Oil
3 1bs Ground Venison
1 large Onion, diced
4 Cloves Garlic, diced
1 T. Himalayan Salt divided into ½ T dosages
½ C Water
2 (14 oz) cans Fire-roasted Diced Tomatoes
1 (28 oz) can Pureed Tomatoes
1 T. Garlic Powder
1 T. Onion Powder
¼ tsp  Cayenne Pepper
2 T. Paprika
1 T. Smoked Paprika
2 T. ground Ancho Chili Powder
2  tsp. Chipotle Chili Powder
½ tsp. Ground Cloves
½ tsp. Ground Ginger
½ tsp. Ground Allspice
2 T. Cumin
½ T. Ground Mexican Oregano
1 T. Ground Cinnamon
1 T. Unsweetened cocoa powder
2 T. Apple Cider Vinegar
1/8  C. Raw Honey
3 T. Hot Sauce, (I use Cholulua)
Diced avocado, optional
Pickled Jalapeno slices, optional

Instructions: In a dutch oven, over medium heat add 1 T. oil, minced onion, and ½ T.  salt.  Sauté for  5 minutes and then  add minced garlic for 3 to 4 minutes .  Add ground venison, 1 T. oil,  and ½ T salt to onion mixture.  Stir mixture frequently until meat is browned.  While meat is browning combine all herbs together and mix thoroughly.   When venison is browned add spice mixture and water.  Stir mixture thoroughly.   Add in the cocoa and  apple cider vinegarallowing mixture to come to a slow boil.   Turn heat down to low and add honey to cook for 15 minutes.  Add tomatoes and hot sauce to mixture.  Allow to simmer for at least 30 minutes while stirring occasionally.  Serve with diced avocado and pickled jalapeno slices if desired.

Notes: Better the next day.

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.