Chipotle Chili

By: Sean Coonce

Servings: 6-8

Ingredients:
2 lbs grass-fed ground beef
1 Tbsp bacon fat
1 large yellow onion, diced
4 cloves garlic, minced
4 stalks celery, chopped
1 bell pepper, diced
1 can diced tomatoes
1 small can tomato paste
¼ C 100% cacao powder see note
2 tsp ground cumin
1 tsp red pepper flakes
1 tsp chili powder
1 tsp smoked paprika
1 tsp salt
black pepper to taste
Chipotle peppers in adobo sauce (from can – make sure they are wheat-free), sliced see note

Instructions: Heat bacon fat in a large pan over medium heat.
Add garlic and onion; saute until tender but do not burn.
Add the ground beef and cook until about medium (just long enough to brown most of the meat).
Once browned, add meat/garlic/onion mixture to the crock-pot.
In no particular order, add in the celery, bell pepper, diced tomatoes, tomato paste, cacao powder, chipotle peppers and spices.
Stir all ingredients well and set Crock-Pot to low and cook for 6-8 hours, stirring occasionally.
Serve and enjoy!

Notes: With the chipotle peppers, you can only use the adobo sauce if you prefer to keep the chipotle flavor with less heat. Using 100% cacao powder gives the chili a full, rounded flavor – similar to a mole.

You can find the original recipe here: http://freerange-human.com/recipes/paleo-crock-pot-chili/

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.