Recipes--Take 2!

Our next recipe we tried for our new eating Primal lifestyle was Texas Chili.  I have never actually had chili that was used with big chunks of meat---mostly just ground beef, beans, and etc.  Well friends I have been missing out!  Sadly, I didn't get any photos of this beautiful dinner but here's the picture and recipe from Mark's Daily Apple.

• 3 lbs of chuck (we did 2 lbs instead for less servings)
• 2 tablespoons of olive oil
• 4 cloves of garlic, minced
• One 6-oz can of tomato paste
• 3 tablespoons of chili powder
• 1 tablespoon of dried oregano
• 1 teaspoon of sweet paprika (we only had the normal kind to use)
• 1 teaspoon ground cumin

Lightly season the beef with salt and heat in a large pot.  We actually used our Dutch oven which worked perfectly for this application.  Transfer beef to a plate and turn heat to medium.  Brown onions and garlic, about 5 minutes.  Return the beef to the pot and stir in tomato paste.  (We also used a can of diced tomatoes to give it more liquid.)  Cook 10 minutes and make sure to scrape the bottom of the pot.  Add the chili powder, oregano, paprika, and cumin.  You can also add cayenne.  (My husband also added cinnamon and who knows what else to season it...he like to experiment with his chili seasoning!)  Add 4 cups of water and bring to a boil.  Reduce heat to medium-low: simmer partially covered, stirring occasionally, until meat is tender, about 2 hours.

And there you have it folks...an awesome Primal Texas Chili!