Description
Paleo (eating like our pre-agricultural revolution ancestors ate) chili is made without beans. In the west we typically include beans, but I think even non-paleo eaters will enjoy this deep smoky flavorful chili. This is best made a day ahead so the flavors can meld together. Serve with green onions and sour cream.
Ingredients
- 1 dried chipotle pepper, stem removed
- 1 cup boiling water
- 1 ½ teaspoons coconut oil
- 1 cup chopped yellow onion
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 4 garlic cloves, minced
- 1 pound ground bison
- ½ pound spicy ground pork sausage
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon Worcestershire sauce
- 1 (28 ounce) can crushed tomatoes
- 1 ½ teaspoons kosher salt
- ½ teaspoon ground black pepper
Instructions
- Soak chipotle pepper in boiling water until softened
- about 10 minutes. Remove pepper from water and mince.
- Melt coconut oil in a large pot over medium heat. Cook and stir onion
- green bell pepper
- and red bell pepper until tender
- 5 to 10 minutes. Stir garlic and minced chipotle into onion mixture and cook until fragrant
- about 1 minute.
- Stir bison and sausage into onion mixture. Cook and stir until meat is browned and crumbly
- 10 to 12 minutes.
- Stir chili powder
- cumin
- oregano
- cocoa powder
- and Worcestershire sauce into the bison mixture; add crushed tomatoes
- salt
- and pepper and stir. Bring to a boil
- reduce heat to low
- and simmer until flavors are blended
- 10 minutes.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 4