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Chili

prep:20 minutes
cook:3 hours to 4 hours
ready in:3 hours and 20 minutes to 4 hours and 20 minutes
Difficulty
****-
Show nutritional information
  • Serves: 6
  • Calories: 469
  • Total Fat: 19g
  • Total Carbohydrate: 15g
  • Protein: 56g

During the long winter months here in Pennsylvania, we crave hearty meals that warm us up after being out in the cold. A piping hot bowl of this chili is the perfect winter evening meal, with tender chunks of beef and spice-infused vegetables. It makes the chilly months a lot more bearable!

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Serves: 6

Serves: 6decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Rinse and chop the onion and peppers.
  2. Peel the garlic and give it a rough chop.
  3. Heat a cast-iron skillet over medium heat with 1 teaspoon coconut oil.
  4. Sauté the onion and garlic until the onion starts to turn translucent.
  5. Transfer to a large soup pot.
  6. Sauté the peppers for 3–5 minutes to give a slight char.
  7. Add to large soup pot.
  8. Add remaining 1 teaspoon of coconut oil to skillet and sear the cubed meat, approximately 5 minutes.
  9. Add to large soup pot.
  10. Add seasonings and continue to cook over medium heat, stirring the beef through the peppers and the onion.
  11. Add the diced tomatoes and tomato paste, continue to stir until the tomato paste dissolves into the chili.
  12. Cover, reduce heat to low, and simmer for 3–4 hours.

Notes

When searing the cubed beef, it will release juices naturally. If the skillet is overwhelmed with juices, the steak will not get a good sear. Pour off some of the excess juices so that only 1/2 cup remains in the skillet. Add these juices back into the chili to enhance its flavor.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.
RECIPE REVIEWS

  1. Man_in_the_Box22
    September 18, 2014

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