Wild Game Paleo Chili

By: Jeff Nimoy

Servings: 8-10

Ingredients:
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
jalapeños
red and green bell peppers
cumin
oregano
black pepper
onions
garlic
cilantro (in the mix, and also sprinkled on top to serve)
celery
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):

Avocado
Lime Juice
Heirloom Tomato
Garlic
Jalapeño
Cilantro
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!

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.