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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