Many years ago, my brothers godfather Hank, gave me an awesome Cincinnati chili recipe, that I’ve modified just a little, and now I call it “Paleo Dragon Chili” because it’s pretty hot. This is homemade chili, not the kind of stuff you get in a pouch at the grocery store. Hank used to win chili cookoffs, and so I’ve always kept this recipe a secret, until recently. Now I’d like to share it with the world. Many flavors blend together in this chili, and there’s even a secret ingredient. So anyway a lot of my friends really like it, so I thought I’d post it here on my blog for you. I know this is out of character for my blog, as I’ve never posted a recipe before, but with winter approaching, I’m just in the mood to post about my favorite winter food. Chili. I hope ya like it, and thanks Hank.
First, add olive oil to a large (4-6 quart) pot over medium heat. Then add the hamburger and sausage. Brown the meat, then strain the grease. Don’t over brown it! Leave some pink edges. Mash it with a potato masher if you have one, to make the pieces as small as possible. While meat is browning, proceed to step 2.
Add tomato sauce and paste to slow cooker. Slowly mix them together mixing in 2 cups of water to create a nice smooth tomato base. Then add other liquid ingredients and blend in. Next add dry ingredients into a covered container like a small Tupperware or Rubbermaid dish. Shake well to evenly blend the dry ingredients. Then add the dry ingredients to the sauce you’ve created in the slow cooker and stir. Now add the 1oz. block of unsweetened chocolate. (Avoid the urge to add more chocolate, you’ll regret it, it tastes awful.)
Now take the raw vegetables and either dice them into small pieces, or process them in a food processor, so that they are very small undistinguishable. If anyone asks you what’s in it before they try it, just tell them not to try it. Add the vegetables to the slow cooker and stir.
Now add in the browned meat. This will make a very thick chili. It will thin as it cooks down, but you may want to add more water at this point as you stir the ingredients together. 1 – 2 more cups depending on whether you like thin or thick chili. You’ll notice there are no beans in this chili. Just whole food vegetables. That’s because it’s paleo chili. No beans.
1 lb. ground beef
1 lb. ground pork or pork sausage
1 tsp. olive oil
1 1/2 tsp. ground cinnamon
1 tsp. ground cumin
3 tbsp. chili powder
1/2 tsp. crushed red pepper or cayenne pepper
1 tsp. ground allspice
1 tbsp. salt
1 habenero pepper
1 large yellow onion
1 red bell pepper
1 yellow bell pepper
1 small sweet potato
4 cloves garlic, crushed
1 12oz. can tomato paste
1 15oz. can of tomato sauce
2 to 4 cups of water
2 tbsp. vinegar
2 tsp. Worcestershire sauce
1 oz. block of unsweetened baking chocolate (the secret ingredient)
Let the mixture stew in your slow cooker for at least 6 hours on low. The smell of those natural spices will begin to permeate your home over the next 6 hours until it’s finally done. Then give it a taste, but be prepared. There’s a reason I call his “dragon” chili. Oh! Don’t go and ruin the chili with crackers, sour cream, or cheese! Eat it raw, and let the heat warm your whole body until your head sweats. That’s the ticket!
If you’d like to store leftover chili in tupperware containers, but you’re afraid of those nasty red stains on the tupperware, don’t worry. Slice a lemon, and use the slices as a stain remover from your tupperware. I’ve tried this, and it really does work.