Real Texas chili contains no beans so it makes a great Paleo meal. This is a very spicy Chili and you may want to adjust the spice amount if you want it to have a little less bite. You can also removed the salt if you want to be strict Paleo.
1 pound of ground beef (I used ground round)
1 pound of stew beef
1 large yellow onion, finely diced
1 large green bell pepper, finely diced
3 cloves of garlic, finely diced
2 28 oz. can of diced tomatoes
1 6 oz. can of tomato paste
2 heaping tablespoons of ground cumin
1 heaping tablespoon of chili powder
2 teaspoons of ground cayenne pepper (adjust this to how hot you like)
1/4 cup of water
sea salt & pepper
I also added some chopped mushrooms into the chili. I like muchrooms.
- Dry off the stew beef and season well with salt and pepper.
- Brown all sides in a deep pot in olive oil over medium-high heat. Beef should make a searing sound when added to the pan. You do not need to cook at the way through, but I reccomend cooking it in batches.
-Place to cooked beef in abowl to the side.
-Brown the ground beef. You may need just a little more olive oil
-Prepare the bell peppers, onion and garlic while browning the beef.
- Move grounf beef to a bowl
- place ehe peppers, onions and all your spices in the pan and cook until the onions and peppers are almost done and then add the garlic and cook a little more until it is tender (do not burn the garlic. cook 1-3 minutes).
- Add and stier in the tomato paste and let cool.
At this point you can continue to make this one of two ways. In a big pot or a crokkpot. I prefer the crock pot as you don’t have to stir the chili as much and can do other things in the meantime.
Crock Pot Method (Prefer this method as the longer it cooks the better it teastes)
- pour your cans of tomatoes into the crock pot and stir in the pepper/onion mix
- stir in the ground and stewing beef
- add the water if it too thick
- cook on high for 2 hours (stir occasionally)
- cook on low for anther 1-2 hours. The longer you cook it the better it tastes
Stovetop Pot Method
- Place your 2 cans of diced tomatoes into a pot
- Stir in pepper/onion mix
- Stir in meat
- set to simmer and taste.
- check the consistency of the chili. if you like it thicker, you can avoid adding the extra liquid, but if you like it on the thinner side, add your liquid now.
- let this simmer for at least 45+ minutes. Feel free to cook it longer/
This is a really hearty chilli. I reccomend freezing leftovers in small containers and eating over the course of the week.