Cocoa Chilli

Cocoa Chilli

AKA Not Your Father’s Chilli! This has great depth of flavor and is quite mild; I like Cholula Chilli Garlic hot sauce to make it as spicy as I’m in the mood for.

2 lb ground beef or buffalo (I used buffalo)
1 large onion, chopped
4 cloves garlic, minced
2 cups mushrooms, sliced (optional)
1 can (14.5 oz) Muir Glen Organic Fire-Roasted Diced Tomatoes (I think I paid almost $5 for my can at Whole Foods, so that Amazon price is a freaking steal – and no, I don’t have an Amazon Affiliates account!)
1 can (6 oz) tomato paste
4 cups beef stock
1 cup water
2 TB ground cumin
2 TB chilli powder
1.5 TB unsweetened cocoa
2 TB salt
2 TB coconut oil or bacon drippings

Over medium heat, melt coconut oil or bacon drippings in bottom of large soup pot. Salt onion and cook until translucent, then add mushrooms if you want (great for texture contrast). Add garlic and stir until fragrant (approx 30 seconds). Add meat and brown until no pink remains.

Combine spices and cocoa in small bowl, mixing well. Stir into cooked meat until thoroughly incorporated. Add tomato paste and stir through, then add tomatoes, stock and water.

Bring to the boil, then simmer on low for two hours. Serve with fresh coriander/cilantro and lime wedges.

This is adapted from Melissa Joulwan’s paleo cookbook, Well Fed – I needed some textural contrast . I did not care for the book* – but there are a few interesting recipes in it. (Download a 30 page PDF sample here to see if you like it.)

*The writing style is grating to me, overly intimate and chummy – but that is a personal taste and boundary sensitivity issue. I also think it takes some rocks to charge $14.95 for a PDF that you didn’t bother to format for e-readers. I can read other PDFs quite easily in iBooks for my iPad, but this one was a nightmare. Your best marketer is a happy customer, and frustrating your customer is a great way to limit additional sales. The completely avoidable hassle wouldn’t have bugged me as much if I’d enjoyed the book.