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My thoughts about...Life, Humor, Paleo/Primal/Ancestral Cooking

Wednesday, February 1, 2017

Spicy Chipotle Café Chili (Paleo)

Don't be afraid. 
It IS spicy, but there is pleasure in pain, right?
Ha!  This chili does, indeed, have a kick, but it's the secret ingredients that give it a whole different level of awesomeness!

Coffee and chipotle peppers give this chili a wild and spicy kick that is absolutely delicious. 
The chipotle peppers give the chili a slight smokiness that dances on your tongue, but it's the coffee that sneaks onto your taste buds and has you wondering …“
WhatHow did I not know to add this before?

This chili offers a perfect marriage of flavors and spiciness.
This will be your go-to chili recipe from now onI promise!
For the Chili
This is what I do...

Spicy Chipotle Café Chili (Paleo)
        2 Tablespoons olive oil, lard or bacon grease
        1 carrot - diced small or shredded
        1 red pepper - diced
        1 onion - chopped
        1 Tablespoon minced garlic
        1 pound beef stew meat 
        1 pound ground beef, or Venison, or  
          pork...or mix
        4 Tablespoons golden flax meal
        2 Tablespoons chili powder
        1 Tablespoon dried oregano
        1 Tablespoon cumin
        1 1/2 teaspoons salt
        1/4 cup coconut sugar
        2 - 28 ounce cans crushed tomatoes
        Two Sweet potatoes - peeled and diced to bean sized cubes
        10-12 ounces brewed coffee
        1 - 7 ounce can chipotle peppers in adobo sauce, cut up

1. Heat up the olive oil in large sauce pan. 
2. Add the carrots, red pepper, onion, and garlic and sauté for 5 minutes.
3. Add the meat to the vegetables and cook for about 8-10 minutes or until completely brown. Make sure to break apart the meat as it cooks. 
4. Stir in the flax meal, chili powder, oregano, and cumin and cook 2-3 minutes longer.
5. Stir in the salt, brown sugar, crushed tomatoes, coffee, sweet potatoes and chipotle peppers. 
6. Heat over medium heat until it is thoroughly heated through and the flavors blend together, and the potatoes are tender.  (15-20min)
7. Serve with Non-Cornbread (flax), and green onions, (if primal grated cheese).
For the Non-Cornbread
Non-Cornbread (flax)
    1 1/4 cup almond meal/flour
    1/4 cup golden flax meal
    1/4 tsp baking soda
    1/2 tsp salt
    1/3 cup honey
    4 eggs

1. Heat oven to 325F. 
2. Combine all ingredients and mix well...until there are no lumps. 
3. Pour into a greased baking dish or muffin pan...I use a glass pie dish. 
4. Bake for 25-30 min.  Until golden brown and a toothpick comes out clean. 
Serve with chili, or any meat and gravy.