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


  1. 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.
  2. Transfer beef to a plate.
  3. Turn heat to medium. Brown onions and garlic, about five minutes. Return the beef to the pot and stir in tomato paste.
  4. Cook 10 minutes, stirring frequently, scraping bottom of pot. Add chili powder, oregano, paprika and cumin (and cayenne, if using).
  5. Add 4 cups of water and bring to a boil.
  6. Reduce heat to medium-low; simmer partially covered, stirring occasionally, until meat is tender, about 2 hours.

Nutritional Info:

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.”

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