Paleo Chocolate Chili

Well, I completed my Whole 30! This month was pretty amazing. It was hard at first, but once I moved past the initial sugar and carb cravings, I was fine. In fact, I was better than fine. I have had more energy this month than ever before. I feel a nice, steady energy throughout the day. I don’t feel like crashing at 4 pm like usual, but have been accomplishing more into the evening than is typical for me. I know that everybody is different, and that not everyone will feel their best eating a pale diet, but I think I do. I have eaten carbs and/or dairy twice since completely my Whole 30, and each time I have literally felt like I have the flu. I have never been so miserable from eating any food in my life. Because it’s winter and flu season, I actually have convinced myself each time that I must be coming down with something. The things is, after several hours, the feelings subside and eventually I feel completely normal. I don’t really know what this means, to be honest, but I know that I feel better with little to no dairy, grains, and sugar in my life so I intend to avoid them. I’m sure I’ll make exceptions here and there, but that’s just how I roll. I am sure the way those times will make me feel will keep them from happening to frequently.

Anyway, on to my recipe. I found this recipe over at one of my favorite blogs for paleo recipes and tweaked it a little bit to make it one of our very favorite meals. All six of us love it, so it’s now a regular in our meal rotation! Don’t let the fact that there is chocolate in it deter you: the chocolate simply adds a wonderful richness to the chili that is unique and very smooth tasting.

 

Paleo Chocolate Chili

2 TB coconut oil
2 onions, chopped
8 cloves of garlic, minced
4 pounds ground beef
2 tsp. dried oregano
4 TB chili powder
4 TB ground cumin
3 TB unsweetened cocoa powder
1 TB garlic powder/granules
1 tsp. onion powder
2 tsp. ground allspice
2 tsp. salt
2 tsp. pepper
1 can tomato paste
2 cans (14.5 ounces) fire roasted diced tomatoes
1 large can tomato sauce (28 ounces) or crushed tomatoes
16 ounces beef broth
8 ounces water
4 zucchini, chopped

Heat a large pot over medium heat and heat the coconut oil. When the oil is warm, add the onions and cook until translucent, about 10 minutes. Add the garlic, and cook for a minute or so, then add the ground beef. Stir to combine and cook the meat all the way, chopping it up as it cooks.

Add the oregano, chili powder, cumin, cocoa, garlic powder, onion powder, allspice, salt and pepper. Stir well to combine all ingredients, and then add the tomato paste. Cook for a couple of minutes before adding the fire roasted diced tomatoes, tomato sauce, beef broth and water. Bring to a boil, then reduce heat and simmer uncovered for 2 hours on low heat. After it is finished simmering, add the zucchini and let simmer until they are tender (about 15 more minutes). Top with sliced avocado and salt and pepper to taste. Enjoy!

*This is a very large recipe. If you aren’t cooking for a family of 6, you can definitely halve it.

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  1. Rachel -  February 11, 2013 - 4:22 pm

    Yum! I’ve never thought to eat avocado on chili- sounds good!

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