Though many people add kidney beans to chili, the traditional Texas recipe for “chili con carne” doesn’t call for any. This Paleo-friendly version follows that tradition, relying on lots of spices and beef bone broth to develop even more flavor.
RECIPE: Paleo Chili
Yields: 6 servings
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 6 cloves minced garlic
- 2 pounds ground beef
- Sea salt
- 1 tablespoons plus 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 teaspoon dried oregano
- 1 tablespoon chili powder
- 2 teaspoons red pepper flakes
- 1 teaspoon cayenne pepper
- 1 tablespoon raw honey
- 2 tablespoons tomato paste
- 1 (15-ounce) jar diced tomatoes
- 1 tablespoon red wine vinegar
- 3 1/2 cups beef bone broth
- Limes, to serve
- Cilantro, to serve
- Heat olive oil in a large heavy-bottomed pot.
- Sauté onion until translucent, about 5 minutes.
- Stir in minced garlic and ground beef and brown over high heat.
- Season with a large pinch of salt.
- Stir in cumin, paprika, oregano, chili powder, red pepper flakes, and cayenne pepper. Cook 30 seconds.
- Stir in honey, tomato paste, tomatoes, vinegar, and bone broth.
- Bring to a boil, reduce to a simmer, and cook, uncovered, until meat is tender and broth is thickened, about 2 hours. Season to taste with more salt and serve with a squeeze of lime and cilantro.