YEE-HAW. TEXAS CHILI IN THE HOUSE (primal, to be specific). I found this awesome chili from Mark’s Daily Apple (a primal-living blog) and modified the recipe a bit to fit my nutritional needs. My version is a lot saucier, but if you want more meat and less sauce, just follow Mark’s recipe. My recipe makes about 3 cups of chili which can be 3 or 6 servings. AND DON’T BE FOOLED - a 1/2 cup serving of this chili is pretty damn filling. Oh, cooking credit goes to my boyfriend since he did it while I was in class tonight (came home to yummeh food).
- 1.5 pounds chuck, cut into 1-inch cubes
- 2 tablespoons tallow, lard or olive oil (I used olive oil)
- 1 onion, chopped
- 2 cloves of garlic, minced
- One 6-ounce can of tomato paste
- 3 tablespoons chili powder
- 1 tablespoon dried oregano
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- Lightly season beef with salt. Heat olive oil in a large pot over high heat. Working in 3 batches, brown beef, about 3 minutes per batch.
- Transfer beef to a plate.
- Turn heat to medium. Brown onions and garlic, about five minutes. Return the beef to the pot and stir in tomato paste.
- Cook 10 minutes, stirring frequently, scraping bottom of pot. Add chili powder, oregano, paprika and cumin (and cayenne, if using).
- Add 4 cups of water and bring to a boil.
- Reduce heat to medium-low; simmer partially covered, stirring occasionally, until meat is tender, about 2 hours.
1/2 cup serving: 255Kcal | 30g Protein | 12g fat | 7g carbs | 3g fibre | 4g net carbs
Facts available on MyFitnessPal under “Lauren’s - Primal Texas Chili.”