The weather this summer in Australia has been fidgety to say the very least. There have been some days that it’s colder in Australia than at my parents’ house in Florida mid-winter. And with cold rainy days comes the desire for a warm and hearty dinner – like chili.
My mom makes a mean chili, and by mean I’m talkin delicious! Every time I’d make a chili recipe of someone else’s I was disappointed by the fact that it was never as good as hers.
When I first wrote about the recipe for her chili (yes, she let me share this super tasty meal on the blog) I was excited to share the best chili recipe I had ever come across with you all…. But things have changed.
I completed my first Whole30 in October of last year and it really changed my eating habits and lifestyle. I no longer cook any dinners with sugar or flour in them, I save that all for dessert. Sorry mom’s delicious chili but you aren’t welcome here anymore.
That said, I have tried other chili recipes and they really don’t stand up to mom’s cookin; one of those recipes, in fact, is a very popular paleo chili, and I swear to you I will never make that again!
That’s why I came up with my own paleo chili recipe, packed full of yummy meat and veggies based off my mom’s original recipe, (and if you ask me, this paleo chili is better than the one with sugar and beans… sorry mom!)
To make mom’s recipe paleo I had to change a few things – starting with the spices. Her recipe called for 1 tablespoon of sugar, chili powder, oregano, and chocolate powder. The big red flag there is the sugar. So to make up for no sugar in this recipe I subbed in ½ a tablespoon on garlic powder and onion powder.
Now onto the veggies… All of the vegetables in her recipe are paleo – as most vegetables are. Onion, red peppers, diced tomato – it’s all good!, just make sure that your tomato puree doesn’t have any hidden sugar. But then we get down to the last ingredient, to those little things that like to hang out in several chili recipes, kidney beans!
Red kidney beans are the staple ingredient in mom’s recipe and are most definitely not paleo or whole30 compliant. Before we determined what we would have for dinner that cold summer night Ben mentioned baked potato… so when we were thinking of how to replace beans in this recipe my mind instantly darted to potato. About four large potatoes peeled and cubed makes this chili super hearty and filling, just like you’d want your chili to be.
Don’t let that cheese fool you, cheese, any dairy for that matter is not paleo. So if you are sticking to a paleo diet make sure to leave the cheddar out. If you’re just here for the chili party, and don’t mind adding a bit of cheese to your plate, by all means grate that baby up!
Strict paleo eater or doing the Whole30? You’ll want to add some chopped green onion and perhaps some cilantro to the top of your chili to give it a bit of a crunch – it’s just as good as cheddar, I promise!
The recipe is simple to follow and makes a boat load. You’ll get about six to eight servings out of one batch enough to fill you up for a few nights, or great to make if you end up snowed in for a weekend.
- 1 tsp. salt
- ½ - 1 tbsp. chili Powder (depending on how spicy you like it)
- 1 tbsp. oregano
- 1 tbsp. unsweetened cocoa powder
- ½ tbsp. onion powder
- ½ Tbsp. garlic powder
- 3 tbsp. water or organic red wine
- 2lb. or 1kg ground or minced beef
- 2 small onions, diced
- 2 red peppers, diced
- 1 can of tomato puree
- 1 can of diced tomato
- 4 large potatoes, peeled and cubed
- scallions or chopped green Onion (optional)
- cheddar cheese (optional – do not include if keeping strict paleo and/or Whole30)
- In a small bowl combine all dry ingredients with water or red wine and set aside.
- In a large skillet over medium heat, sauté minced beef, onion, and pepper. Cook until beef is browned and veggies are soft.
- Add canned ingredients, chili mixture, and potatoes. Mix through. Simmer 5 minutes covered and 20 to 30 mins uncovered until the potatoes are cooked through.
- Serve warm. Garnish with green onion or cheddar cheese.
- During a Whole30 we only add 1/2 tbsp. of chili powder; when eating primal I add more chili since I will be topping with cheese.
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