Paleo Chili Popular Recipes

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Paleo Chili

"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 1/2 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
• 1/2 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 1/2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper

Instructions :

Prep : 15M	Cook : 4M	Ready in : 50M

• 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.

Notes :

• Cook's Notes:
• This chili can be enjoyed by non-Paleo eaters by adding 1 (15 oz.) can of drained and rinsed pinto beans.
• You can substitute beef for the bison and turkey sausage for the pork sausage.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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