Ians Paleo chili 1 Green bell pepper 1 yellow bell pepper 1 red bell pepper 1 jalapeno pepper 2 large white onions 1 head of garlic 3 carrots 2 pounds organic grass fed ground chuck(80/20 meat to fat ratio) 1 pound free range ground pork 1 table spoon lard 1 tablespoon bacon grease 2 quart jars of last years canned tomatoes 2 cans diced fire roasted tomatoes 1 ½ table spoons ancho chili powder 4 tablespoons Chili powder 1 tablespoon oregano 1 tablespoon paprika salt and pepper to taste
Separate and chop cloves of garlic, chop onions, bell peppers(I removed the seeds but you can leave them in if you want more kick) and jalapeno pepper. Heat lard and bacon grease in a Dutch oven until hot, add onions, garlic and peppers. Sauté until onions are translucent, be careful not to burn the garlic. Remove vegetables from pan and reserve for later. Add ground beef and pork to the pan and brown over medium heat. Do not drain the meat( that’s where the flavor and fat is) I like to have my meat all broken down and not in large chunks but it’s a personal preference. While the meat browns open the cans of fire roasted tomatoes, do not drain them. I used our vitamix to puree the jars of tomatoes and threw in the carrots just to get them into the chili without having to deal with sautéing them. After the meat has browned add the vegetables back into the pot along with both cans of tomatoes and the pureed tomatoes. Mix to combine. Add the spices and mix well. Turn down the heat and simmer for at least two hours to allow everything to meld together. Now you just have to wait. That’s the hard part. My wife who is not paleo ate it and agreed this was the best chili I have ever made, even though she loves beans in her chili. I will admit that chili isn’t the same without some sour cream and cheese on it. And although it is verboten I do add them occasionally.