Sunday, October 12, 2014

Smoky and Spicy Bacon Paleo Chili

It's officially chili season in Kansas now — cool and windy with a bit of rain. It's been jeans-and-hoodies-and-cuddle-in-a-blanket kind of weather. Josh and I have a tradition every fall of eating chili on pumpkin carving night, so I've been wanting to modify my usual bean-filled chili recipe for some time.

What I came up with is smoky, spicy, and a little bit sweet with the meaty undertones of bacon. It really is pretty great — with no beans in sight.

Smoky and Spicy Bacon Paleo Chili │

Smoky Bacon Paleo Chili

Serves 4


1 pound hamburger
8 oz. bacon
2 garlic cloves, minced
2 tablespoons ancho chili powder
1 tablespoon regular chili powder
1-2 chipotles, minced
2 teaspoons cumin
1 teaspoon dried oregano
2 tablespoons tomato paste
1 tablespoon honey
2 teaspoons red wine vinegar
2 cups beef stock
2 tablespoons almond flour + 1/2 cup water (optional)


Chop the bacon into 1/2 inch squares and cook in a large pot over medium heat. Once the bacon is crisp, take it out of the pot and set aside.

In the rendered bacon fat, add the spices, garlic, and tomato paste and cook for 30 seconds, being careful to not let it burn. Add in the hamburger and brown until the meat is cooked through.

Meanwhile in a small bowl, whisk the almond flour and 1/2 cup water together into a slurry. After beef is cooked, combine all the remaining ingredients to the pot, including the almond flour slurry.

Simmer on low for at least 30 minutes. Sprinkle the crispy bacon over the bowls of chili to serve.

You can also garnish this chili with jalapenos, cilantro, or red onion — and if you eat dairy, cheese or sour cream.

Smoky and Spicy Bacon Paleo Chili │
Smoky and Spicy Bacon Paleo Chili │

Linking to Refresh Restyle's Inspiration Monday

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