Chef in Disguise: Paleo Chili
The Paleolithic Diet, better known as the Paleo diet has been slowly gaining popularity in recent years. Known as the ‘caveman diet,’ Paleo refers to modern nutritional plan based on the presumed ancient diet of wild plants and animals that various hominid species habitually consumed during the Paleolithic era—a period of about 2.5 million years duration that ended around 10,000 years ago with the development of agriculture.
Regular speak-it’s a diet that consists of mainly fish, grass-fed meats, vegetables, fruit, fungi, roots and nuts. It excludes all dairy, grains, legumes, salt, sugar and oils. While we were skeptical at first, we have grown to love the occasional hunter-gatherer diet centered meals because it seems so…natural.
Today’s Chef in Disguise might be disguise-ingly good, so before you pass, give it a try.
- 2 Tbs coconut oil
- 1 large yellow onion, diced
- 2 Tbs chili powder
- 1 tsp ground chipotle
- 2 tsp sea salt (optional)
- 1 tsp cumin
- 1 tsp garlic salt
- 2 lbs beef stew meat, cut into 1″x1″ chunks
- 2 (28 oz) cans diced tomatoes
- 2 (4 oz) can diced green chilis
- 1/2 of a (4 oz) can diced jalepenos (may add more if desired)
- 1/2 tsp oregano
- 1/2 tsp thyme
- 1 bay leaf
- 7-8 medium mushrooms, sliced
- 2 medium carrots, sliced
- 2 medium zucchini, diced
- 1 yellow zucchini, diced
- 1 large red pepper, diced
- 4-6 large kale leaves, shredded
- fresh cilantro for garnish
- green onions for garnish
- 1 small can full fat coconut milk (placed in the fridge for a few hours)
- Heat large soup pot over medium-high heat.
- When hot, add coconut oil and onion to pot and brown slightly.
- Meanwhile, combine chili powder, sea salt, cumin and garlic salt in a large dish. Roll raw beef stew meat in the mixture to coat on all sides.
- When onions have browned slightly, add beef and brown on all sides.
- Add the diced tomatoes. Fill the empty can with water and add to the pot. Add green chilis, jalepenos, chipotle peppers, mushrooms, carrots, oregano, thyme and bay leaf. Turn heat down to medium and cook for about 40 minutes, stirring occasionally.
- Add zucchini and red pepper, and cook for another 20 minutes.
- Add kale and finish cooking for 10 more minutes. Season with sea salt if desired.
- Serve with sliced green onions, fresh cilantro and a dollop of thickened coconut milk from the top of the can.
Recipe courtesy of Paleo Plan.