Our Foodie Friday recipe this week celebrates the end of winter (hopefully!) with a bowl of hearty, spicy, Paleo chili!
It may be April, but chili season is not over yet – at least not in Ohio! If the chilly spring weather has you wishing for a hearty bowl of steaming chili, this recipe will have you reaching for seconds – and thirds…
Packed with flavorful spices, hearty and healthy bone broth, and grass-fed meat, this rich chili will hit the spot on a cool spring evening. A touch of honey adds just a hint of sweetness, and lime and cilantro add a burst of fresh flavor at the end.
This recipe follows the traditional Texas style, and does not include beans. However, if you would like to stretch the recipe, feel free to add cooked kidney or pinto beans – or substitute beans for part of the meat for a less meaty chili.
2. Sauté onion until translucent, about 5 minutes.
3. Stir in minced garlic and ground beef and brown over high heat. Season with a large pinch of salt. Stir in cumin, paprika, oregano, chili powder, red pepper flakes, and cayenne pepper. Cook 30 seconds. Stir in honey, tomato paste, tomatoes, vinegar, and bone broth.
4. Bring to a boil, reduce to a simmer, and cook, uncovered, until meat is tender and broth is thickened, about 2 hours.
5. Season to taste with more salt and serve with a squeeze of lime, cilantro and diced red onion.