Lovely Crafty Recipe: Kitchen Sink {Paleo} Chili

I’ve had a lot of people ask me for this recipe since originally sharing on Instagram, so I thought I’d get it up pretty quickly for you chili lovers out there.

Traditional chili involves beans – and lots of ’em. So to make a paleo chili, we’ve gotta leave those suckers out. BUT that doesn’t mean that you can’t have a great tasting chili with lots of texture. I call this “Kitchen Sink” chili because you can really add anything you like, this is just how I like mine 🙂

The secret of a flavorful chili, in my opinion, is cooking the individual components before dumping them in the crockpot (or before simmering on the stove). Now if you’re short on time, you can absolutely just brown the meat and combine it with raw veggies to simmer. But if you have time, try this method to see if it makes any difference for you. It’s not difficult, but basically we’re going to cook everything first in batches with the spices. Warming the spices helps to bring out the flavor and release the yumminess. Yes, that’s a technical term.

Ingredients:

• 3 lbs ground meat (I like to use 2 lbs grass fed beef and 1 lb high quality chorizo)
• 2 cans diced tomatoes
• 1 small can tomato paste
• 3 ribs celery, finely chopped
• 4 carrots, peeled and diced
• 2-3 zucchinis, diced
• 2-3 mixed bell peppers, diced
• 1 yellow onion, diced
• 4 cloves garlic, finely chopped
• 1 tbs unsweetened cocoa powder
• 2 tbs cumin
• 2 tbs chili powder
• 1.5 tbs salt (or to taste – adjust if you are using a pre-seasoned meat)
• olive oil, for sauteing as needed

Preparation:

In a large stock pot or crock pot, add your diced tomatoes, tomato paste, and cocoa powder and stir to combine. Set the stove or crockpot to low heat, and get out your saute pan.

Saute the onion, celery, and garlic in olive oil over medium high heat until soft then add the 2 tbs of cumin and half of your salt. Stir to combine, coating the veggies in the spices and warming them through. Transfer the mixture to your crockpot or stockpot and stir.

Add more olive oil to your pan and saute the carrots next. When they begin to soften, add your bell peppers, zucchini, chili powder, and the rest of your salt and cook until everything is soft-ish and combined. Transfer to your crockpot or stockpot.

Next, get out your meat and brown it in batches if need be. Transfer to the crockpot or stockpot, using a slotted spoon to keep out some of the liquid. Stir to combine. Simmer the whole she-bang for 4-6 hours, or until the carrots are soft. Taste and add salt/pepper as needed.

For a bonus, whip up a batch of focaccia for dipping 🙂 Top with pickled jalepenos, olives, or whatever else strikes your fancy.

Make a big batch, because this goes fast at my house. It would be perfect for game day or any potluck this season!