I’m sure my dislike of cold weather can be directly linked to my childhood. I grew up in a home where we were often reminded “money doesn’t grow on trees” and to “turn the light off when you leave a room”. Bless his heart, my Dad was frugal and always spent his money wisely. Today, my sister and I joke that we used to ice skate on the cold floors from our bedroom to the kitchen because my Dad would keep the house relatively cool during the winters to keep the heating bill reasonable. We were constantly told…if you’re cold…put on some clothes!!
Imagine our surprise later in life when we’d go visit my Dad and OMG…is the heat on??? To the look of disbelief on our faces my Dad said he turned on the heat to “knock the chill off” because the grandbabies were coming over. Whaaaat???? We grew up bundled up and ice skating indoors and the grandbabies get heat??? We cracked up and made it a point to schedule our visits with when my brother was bringing over the grandbabies!
Funny how things stick with you. I do find myself only turning on the heat to “knock the chill off” and only if putting on a sweatshirt first wasn’t enough! Could also explain why during the winter I am drawn to stews and soups and chilis (more so than any normal human being, I’m sure)…to warm up from the inside! And this is my Knock The Chill Off Paleo Chili in honor of my Dad. I love a big bowl of this with cracklins on top when it’s cold outside! (what…you haven’t tried that?? Life-changer!!)
This recipe a fairly simple. Start with 100% grass fed ground beef. I’m using 3 pounds because I want leftovers!
Other ingredients include onions, garlic (because what recipe is complete without garlic?), bell peppers etc…
Notice my jar of homemade chili powder? You can make it here. You should consider making you own spice blends to avoid added chemicals. In my recipe, I’ve used my 3-Chili Chili Powder. If you’re using store bought chili powder, adjust the amount to your tastes.
Fry up the beef in a dutch oven or heavy pot. Then add in the onions, garlic, and bell peppers, cooking another couple of minutes. Drain. The easiest way that I drain (because I hate picking up that pot and pouring the contents into a strainer!) is to tilt the pot to one side and spoon off the fat with a large spoon. This method doesn’t get out every bit of fat, but I’m okay with a little fat.
Add it the remaining ingredients and bring it to a boil. Then, reduce heat to a simmer and cover the pot. Simmer for about 20 minutes.
You can serve this over cauli-rice or spoon it directly into a bowl. My favorite topping now is pork rinds, aka, cracklins. My choice is Clancy’s Original which I get from Aldi’s. Their’s is one of the few brands that I have found that does not contain MSG. Just pork skin and salt.
Delicious no-bean chili recipe that will warm you from the inside!
- 3 lbs 100% grass fed ground beef
- 1 medium onion, diced
- 1 green bell pepper, diced
- 5 cloves garlic, minced
- 2 16 oz cans organic diced tomatoes
- 1 16 oz can organic tomato sauce
- 1 Tbsp organic tomato paste
- 2 tsp organic cocoa powder
- 3 Tbsp chili powder, (make your own here)
- 2 tsp dried smoked Chipotle pepper
- 1/2 tsp fine sea salt
- fine sea salt and pepper to taste
In a dutch oven or heavy pot, fry the ground beef until cooked and nicely browned.
Add in the onions, bell pepper, and garlic and cooked another 2 minutes, stirring frequently.
Drain the fat. I normally do this by tilting the pot and spooning off the fat with a large spoon.
Add in remaining ingredients: diced tomatoes, tomato sauce, tomato paste, cocoa powder, chili powder, chipotle pepper and salt. Stir and bring to a boil.
Reduce heat to a low simmer, cover and simmer for 20 minutes. Adjust seasonings to your tastes with fine sea salt and pepper.
Serve over cauli-rice or alone.
Top with pork rinds or any other additional topping (jalapenos, diced red onions, cilantro, etc)
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