Texas Chili With a Twist

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It’s a fact that my family members all love chili. It’s not only a dish we can all agree on, but it is super-easy to make a ton of food for extra guests or for another meal. You can freeze the leftovers easily (if there are any).

I live in Texas, and in my state it is no joke that we are fiercely competitive about our chili.  Every local family has their own special adapted chili recipe, and each will insist that their version is the very best. Chili preferences are highly personal, inspiring the many well-attended chili cook-off competitions amongst friends and communities alike. Disagreements can break out as to whether or not "real" chili uses beef or bison, whether one should even include certain spices or even if chili should even be called chili outside of Texas!

Whatever chili recipes you’ve made previously, this tried and true recipe adds a bit of something for everyone and is highly adaptable to different palates. I include onion, carrot and celery, but often sneak in extra chopped veggies to increase the nutrient density. Omit the beans for a true Paleo dish, and decrease or increase the amount of hot sauce and spices to your palate. I love having my dinner guests try to guess the intricate flavor makeup here that stems from the addition of two of my favorite foods- coffee and chocolate! This is a great way to use up any leftover coffee in your pot. I hope you’ll try this recipe tonight!

TEXAS CHILI WITH A TWIST

Organic Ingredients:

  • 2 tablespoons coconut oil

  • 1.5 pound ground bison or grass fed ground beef (find the best at Crowd Cow)

  • 1 large onion, finely chopped

  • 3 stalks celery, finely chopped

  • ½ green or red pepper, finely chopped

  • 3 medium carrots, finely chopped

  • 3 cloves garlic, minced

  • 1 14 1/2-ounce can diced tomatoes with juice

  • ½ cup brewed Cardiology coffee, cooled

  • 12 oz salsa (medium)

  • dash of hot sauce (to taste)

  • 1 tbsp chili powder

  • 1 tbsp cumin

  • 1 tbsp raw cacao powder

  • 1 tbsp oregano

  • 1 ½ teaspoons ground coriander

  • ¼ tsp cayenne pepper, or to taste

  • 1 tsp ground black pepper

  • 1 tsp sea salt, or to taste

  • 1 can pinto beans (omit for Paleo)

Directions:

Heat a large dutch oven over medium heat. Add coconut oil. Saute meat, onion and garlic until meat is browned. Add remainder of ingredients (except beans, if using). Combine gently with a spoon. Cover and bring to simmer, then turn down to medium-low and simmer for 30 minutes. Let each person spoon chili into a bowl and top with desired optional toppings (see below). Alternatively, place all items in a crockpot, stir, and heat on high for 4 hours. Enjoy!

Optional toppings: sliced avocado, finely sliced green onions, fresh chopped cilantro, lime wedges, shredded raw cheddar cheese, grain-free tortilla chips such as Siete.

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