Beef & Chorizo Paleo Chili


Kyle Deneke

Dec 01, 2011

I don’t have a picture, but here’s the recipe, before I forget what I did.

1 lb of beef, cubed (I used grass fed stew meat. This recipe is perfect for stew meat, chuck roast or any cheaper cut because it gets really tender when you simmer it for so long) You can also use ground beef if you prefer.

1 lb chorizo (I buy mine from the fresh meat case at Whole Foods. You just have to slice open the casing and remove the ground meat)

1 bell pepper, chopped

2 medium onions, chopped

2 28 oz cans crushed tomatoes

1 14 oz can diced tomatoes

1 tsp cayenne

2 tsp garlic powder

2 TBSP chili powder (or more depending on preference)

salt & pepper to taste

Heat a large dutch oven or stock pot over medium heat. Add in the cubed beef and let it sear on both sides (add a little salt & pepper to it while it cooks if you like). Add chorizo (after removing from casing) to the pot. Break up chorizo with a spatula as it cooks. Stir frequently for 3 minutes. It won’t be cooked through, but remove meat from pan (leave the grease).

Add your bell pepper and onion to the pot and let it cook until onions are soft and translucent. Add cayenne, garlic, chili powder, salt & pepper. Stir until combined and then add diced and crushed tomatoes.

Depending on how you like your chili you may want to add a little water here. I like mine a little thinner so I added about 4 oz of water. I would have used beef broth if I had it, but I didn’t.

Bring pot to a low boil, cover, turn to low and let simmer for 2 hours. Taste before serving (or during cooking if you’re me) and adjust seasoning to your liking.


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