Monthly Archives: February 2012

New And Improved Primalized Chili Recipe!

Happy Tuesday Everyone!!

You all know my Primalized Chili as one of my first posts I did over on fastpaleo.com in my early days of living this way.  Big Tim’s Primalized Chili

I have been making that recipe for years prior to Primal/Paleo life using beans, and just adapted it Primal/Paleo with no beans.  Well I decided to revamp the original, and wow I must say it’s better than ever. So here goes, you can scale back the amounts, for smaller batches, but here it is New and Improved Primalized Chili!

This recipe calls for 6lbs of meat!! I tried it a few weeks back using just 3lbs of stew meat, and it wasn’t thick enough came out more like a chili stew, so I added in the ground for this new and improved version, and it was the perfect chili consistency!!

3 lbs Grass Fed Stew Meat (chuck or brisket cut into bite sized chunks)
3 lbs Grass Fed Ground beef
1 white onion chopped (food processor works best)
4 tbsp of minced garlic

Brown meat, garlic & onion in a big stock pot.  Drain most of the fat (not all!! Gotta save some in there) when completely browned.

Wet Ingredients

4 CUPS of my homemade Salsa, (this is the major change that takes it over the top)
Previously I used whole tomoatoes in the food processor, but having all of the ingredients of the salsa mixed in with the chili made it more AWESOME!!

5 TBSP Worchestire Sauce (not totally paleo but necessary)

4-6 TBSP Tobasco Sauce

Dry Ingredients

7 TBSP Dark Chili Powder

1 TBSP Sea Salt

1 TBSP Black Pepper

1 TBSP Cayenne Pepper

1 TBSP Cumin

1 TBSP Paprika

2 TBSP Italian Seasoning (I use a combo that has Rosemary, Thyme, Sage, Marjoram, Oregano, Basil) all together.

1 Tsp Ground Mustard

4 TBSP 100% PURE POWDERED CHOCOLATE!!! (Had seen it in other recipes, and it really mellows out the heat and acid of the tobasco flavor) Who knew??!! 🙂

Mix all of the ingredients together in with the meat.  Get it all nice and mixed in.  It will be super thick.  Add 1 to 1.5 cups of water more or less to your desired thickness, and get it boiling.  Reduce heat to low and simmer for at least 2 hours.  With the chunk meat, it does needs to cook longer for the meat to be totally tender.  I transferred it to the Grok Pot and simmered another 6 hours on low before serving!!  When done adjust accordingly to your tastes in case it needs some more salt, or heat to your liking 🙂

Serve with your favorite chili toppings…Cheese, Onions, Sour Cream, Avocado, or just eat it plain!!  Below was on top of Spaghetti Squash with some avocado and cheese!

Great left over, the longer it sits, the better it gets!! 🙂 Store up to 2 weeks in the fridge, or freeze it for longer!

Enjoy!!

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Big Tim’s Meatballs & Sauce Recipe

Hello Journey Fans,

I grew up like many of you eating oodles and oodles of noodles in the form of Spaghetti & Meatballs.  Well living a Paleo lifestyle makes pasta noodles a thing of the past.  No more Gluten or Wheat, no more carb crashes or bloating after eating way too much pasta over the years.  Ultimately it comes down to the real good parts.  The Sauce and the MEATballs!!  So here is my soon to be famous with all of you trying it and loving it as much as I do Sauce from scratch, and Meatballs.

Sauce (makes 5-6 quarts)

1 Medium White Onion
3 Heaping Tbsp Minced Garlic
1/2 cup Extra Virgin Olive Oil
24 Organic Roma Tomatoes
3 6oz cans Organic Tomato Paste
4 Tbsp Sea Salt
3 Tbsp Black Pepper
4 Tbsp Italian Seasoning
3 Tbsp Basil
3 Tbsp Oregano
2 Tbsp Granulated Garlic
1/2 cup Red Wine (I used Merlot) Cab will work too.
2 Tbsp Pure Cane Brown Sugar (optional)

In a large stock pot, add 1/4 cup of the olive oil and turn on heat.  Chop up onion very fine using food processor or your mad chef skills like they do on TV if you are so inclined 🙂 Food processor is faster! Throw the chopped onion, and the garlic into the pot and it should sizzle in the oil.  Sweat the onion and garlic for 2-3 minutes stirring till onion and garlic browned.  Turn off heat.

Cut off the stem end of the Roma tomatoes and toss all into food processor and process to your desired consistency.  I like a puree thinner sauce so no big tomato chunks for me.  Add tomato puree to the pot.  Next add the 3 cans of organic tomato paste to pot.  Add all seasonings, red wine & remaining 1/4 cup of EVOO to the pot.  Stir until the paste is mixed and you have a thicker sauce now.  Turn heat back on, and bring to slow boil.  As soon as you see first boil bubbles, turn heat down to low, stir and cover, and let simmer slowly for 60 minutes, checking and stirring every 20 min.

After 60 minutes, start your taste testing.  Add whatever you think it may need.  This is the time where I added the optional Brown sugar.  I always remember my grandmother adding lots of sugar to her sauce and it was always very sweet, but oh so good when I was a kid, so just adding 2 Tbsp is not much, but I can definitely tell it’s there since my sweet taste buds know how amazingly little sweetness is needed.  If you don’t want to use any sugar don’t, this is my touch to remind me of my grandmother’s great sauce 🙂 Most likely not much, but maybe some salt will need to be added, and it never hurts to add more garlic either haha!! Keep on low and let all the flavors meld, it can be cooked up to 6 hours.

 

Meatballs (Yields 40+ 1.3 oz meatballs)
I got 47 in this batch 

4 lbs Grass Fed Ground Beef
4 Eggs
Sea Salt
Black Pepper
Granulated Garlic
Onion Powder
Italian Seasoning

In a large bowl, take the meat, each one was a 1 lb package so combine all meat together into a big ball in the bowl.  Flatten the meat into a giant hamburger patty, think big 4 lb burger! Flatten it to about 1/2 inch thick.  I have no measurements for the seasoning as I seasoned the meat just like I would a burger.  Sprinkle the Salt over the whole burger patty, then pepper, garlic, onion powder and italian seasoning.  Flip the burger patty over, and season same way on other clean side 🙂

Take your 4 eggs and beat them like you were gonna make scrambled eggs, just combine yolks and whites together.  Pour the eggs onto the meat patty in the bowl.  Get your hands in there, and mix the egg in well until all the meat is combined and the seasonings are all mixed through with the egg and meat.  It should be a little wet, but mostly not.  Now to test the mixture, take a small piece of the meat mixture, toss it in a pan flatten it and cook it for a minute on each side and taste it.  Adjust your seasoning to desired taste with your big meat mixture at this point.  Tasted awesome to me, so no extra seasoning was needed.

Now depending on how big you want your meatballs, these were small/medium sized.  To get an idea how big, take your hand and make an “OK” sign.  Pull enough meat to make a ball that size 🙂 I got 47 meatballs out of the 4 lbs of meat used.  Averages about 1.3 oz per meatball if you weighed them.  Now line 2 baking pans with foil, and drop the meatballs in the pans.  Pre-heat your oven to 400 degrees, and bake the meatballs for 20-25 minutes.  These were done at 22 minutes.  You can also fry them up in a pan with some coconut oil or avocado oil, however for less mess, baking them is ideal 🙂

 

Finished Dish

I put 10 meatballs in a bowl, and topped with plenty of sauce, and crushed up all the meatballs and ate it like a chunky meaty italian tomato soup.  I added more sauce because it was that good, and was extremely satisfied and had no bloating or heavy feeling after being done because as we all know that doesn’t happen to us anymore not eating grains!!

The flavors of the meat and sauce together work well all by themselves, but if you wish you can top this over spaghetti squash, or any other vegetable you wish, and the sauce can be used for just about any tomato dish you like.  I have several jars left over which should keep in the refrigerator for a month or so.  It won’t last that long 🙂

Thank you for viewing, and I hope you give this a try with all of your favorite meats like beef, bison, elk, boar, venison etc.  Meatballs are quick and easy snacks if you have them leftover!

Have a great day!

Tim

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