Paleo Red Chili
- 7 Tbsp 7 Tbsp 7 Tbsp Olive Oil, Extra Virgin
- 3 lb 3 lb 3 lb Beef Roast, Top Round Roast, cut into 1/2 inch cubes
- 1 lb 1 lb 1 lb Ground Beef
- 1 Tbsp 1 Tbsp 1 Tbsp Salt
- 1 Tbsp 1 Tbsp 1 Tbsp Black Pepper, Freshly ground
- 2 Tbsp 2 Tbsp 2 Tbsp Cumin, ground
- 1 whole 1 whole 1 whole Red Onion, finely diced
- 4 cloves 4 cloves 4 cloves Garlic, finely chopped
- .5 whole .5 whole .5 whole Habanero Peppers, Fresh, seeded and chopped
- .5 whole .5 whole .5 whole Jalapeño, seeded and chopped
- .5 whole .5 whole .5 whole Poblano Pepper, seeded and chopped
- .5 whole .5 whole .5 whole Ancho Chilies, Dried, hand crushed
- 1 whole 1 whole 1 whole Chipotle Peppers in Adobo Sauce, add only 2 teaspoons of the adobo sauce
- .5 Tbsp .5 Tbsp .5 Tbsp Chili Powder, New Mexico Chilies, (or .5 dried New Mexican chili, crushed)
- 5 cups 5 cups 5 cups Chicken Stock, free range, organic
- 1 cup 1 cup 1 cup Crushed Tomatoes
- 1 bunch 1 bunch 1 bunch Cilantro, dried
- Heat 2 Tablespoons of the Olive Oil in a 6 Quart pot over high heat.
- Sprinkle the Beef with salt and pepper and add one third of the meat to the pan. Saute until browned on all sides.
- Repeat twice with the other 1/3 oil and beef, draining excess liquid from the pan between batches.
- Return the meat to the pan sprinkle with cumin and stir well. Remove meat from pan and set aside.
- Add remaining 1 tablespoon oil to the pan, add onions and cook on medium until soft.
- Add the garlic and cook for 2 minutes.
- Add the Habanero, Jalapeno, and poblano peppers and cook until soft about 5 minutes.
- Add the Ancho and Arbol Chilies.
- Add the 1 small chipotle pepper out of the 'chipotle in Adobo' sauce and 2 teaspoons of the sauce.
- Add the New Mexican chili and cook another 2 minutes.
- Add the Chicken Stock and Tomatoes, bring to a boil and cook until slightly thickened, 15-20 minutes.
- Add the contents of the pan (but not the set aside Beef) to a blender and puree.
- Add the puree and the Beef back into the pan, reduce heat to medium, cover and simmer until the chili is thick and the beef is tender about 1 hour 15 min.
- If the chili has too much liquid, continue to cook uncovered to thicken, about 15 more minutes.
- Top with Sour Cream (if allowed) and garnish with Fresh Cliantro.
Most of the Peppers and Chilies can be bought at a local grocery store in the Mexican Food aisle.
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