You know me, I have to be different and with Fall already here, nothing is better on a cool October night then football, beer and CHILI. Let’s kick it up a bit with non-traditional recipes like, Colorado Green Chili, White Chicken Chili w/Avocado Cream and a Vegetarian Chili you have to eat to believe there’s no meat in it. These recipes would be great to make-ahead and keep in the freezer until you are ready to serve.
The class will be Monday, October 10, 2016, from 6 to 8 PM, at The Girl Can Cook, 315 S. Main Street, Broken Arrow, OK.
Cost is only $65/person. This two-hour class includes hands-on instruction, all food prepared, recipes, complimentary wine pairings and DELICIOUS FUN!
I love chili all year long but in the winter, chili is a must have. On the cold days ahead, warm up with Spicy Paleo Chili. Packed with tons of flavor, I adapted this recipe from one of my favorite cook books, Paleo Effect, and their Paleo Chipotle Bison Chili.
This Spicy Paleo Chili is so good you will want to make it every night. The original recipe calls for Bison, which can get pretty pricey. I didn’t feel that the Bison added extra flavor. After experimenting, I can say that just about any ground meat will do. So I substituted beef in my recipe below.
- 2 lbs ground Grassfed Beef
- 1 Tbsp Olive Oil
- 1 Sweet Onion
- 3 Garlic cloves
- 3 Carrots
- 1 Green Pepper
- ½ cup Water
- 1 cup Beef Broth
- 26oz Crushed Tomatoes
- 1 Tbsp Chili Powder
- 1 Tbsp Arrowroot Powder*
- 1 Tbsp ground Chipotle Pepper
- 1 ½ tsp ground Cumin
- Coarse Sea Salt and Black Pepper (to taste, ~ 1 tsp each)
- 10 Basil Leaves
- Peel and dice the carrots, onions, garlic and green pepper, keep them separated.
- Heat the oil in a large stock pot over medium-high heat (7). Add the carrots and sauté about 2 minutes. Then add the onions stir until golden brown (caramelized). Once golden, add the green peppers, garlic, arrowroot, chili powder, arrowroot, chipotle pepper, and cumin. Stir until incorporated.
- Mix the meat with the Paleo Adobo seasoning. Then add it to the vegetables and stir, cooking until no longer pink. Once cooked, add the tomatoes, water and beef broth. Stir to incorporate, season with sea salt and pepper, then turn down the heat to medium-low (3).
- Technically, the chili is done, but I like to let it simmer on medium-low for a while. You can cover the pot or leave it uncovered, but the longer you let it sit, the more the flavors will mingle. Maybe 10 minutes before serving, add the chopped basil leaves and stir in. I like to save a few to garnish on the top as well.