THE LOCKER ROOM

Easy Texas-Style and Paleo-Friendly Chili

February 12 2015

This is an easy and delicious recipe with some awesome Texas flavors. It's easy to make, easy to cook and easy to eat. Make a huge batch and save a bunch for when you don't feel like cooking after the gym.
 

Ingredients

  • 2 ½ lbs. boneless beef such as beef stew meat or top sirloin
  • 2 T olive or coconut oil
  • 1 cup sweet white onion, chopped
  • 4 cloves or 2 t fresh garlic, minced
  • 15-ounce can tomato sauce
  • 1 15-ounce can diced stewed tomatoes
  • T chili powder
  • T ground cumin
  • 1 t dried oregano
  • 1 t turmeric
  • 1 t salt
  • ½ t freshly-ground black pepper
  • fresh green bell peppers, rough chopped

Instructions

Trim any fat from the meat and cut into 1-inch cubes.

Heat 1 T oil over medium-high heat in a large, heavy pot and brown the meat on all sides, half at a time, for about five minutes each batch.

Add the remaining 1 Toil to the pot and reduce heat to medium. Saute the onions and garlic just until the onions are transparent, about five minutes.

Return the browned meat to the pot and stir in the tomato sauce and stewed tomatoes, then add the seasonings and salt, stirring well. Return heat to medium-high and bring just to the boil, then cover and reduce heat to low.

Simmer for 1 hour, stirring occasionally.

Stir the chopped green peppers into the pot, cover again and simmer for 30-40 minutes or until the peppers and meat are fork tender.

To serve, ladle into bowls and garnish with shredded cheese, plain Greek yogurt, chopped green onions or chopped parsley if desired.

Makes 4 servings. 

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