Not Your Cavemans Chili

When I think of chili, I think of a deep, rich, and thick sauce clinging to firm pieces of beef. Beans scattered throughout each bite, and a nice small crunch of onions and peppers as you get through the bowl. Something that warms you up on a cold winter night, and keeps you full for the rest of the evening. Something that’s hearty and delicious!

The ground meat portion of this recipe will add a similar texture to that of what beans would. The larger chunks of meat give a great firm texture, something that you need in a chili. And of course, the vegetables give a small crunch and burst of flavor every other bite, as it should.

All of the spices come together to create deep, rich flavors – it will taste like something you were cooking for 12 hours! I have no doubt that everyone in your house will love you for making this, not to mention clean their plates while doing so. Fish sauce and soy sauce aren’t traditionally used in chili, but trust me on this one. The soy sauce brings a great saltiness that pairs well with the beef. The fish sauce deepens those rich flavors from the spices, giving it that “all day simmer” taste!

Let me know what you think when you make it! I know my family loved it 🙂

Yields 4 Servings of Chili

The Preparation

• 32 ounces beef stew meat
• 1 medium onion
• 1 medium green bell pepper
• 1 cup beef broth
• 1/3 cup tomato paste
• 2 tablespoons soy sauce, or coconut aminos
• 2 tablespoons olive oil
• 2 tablespoons chili powder
• 1 1/2 teaspoons cumin
• 2 teaspoons fish sauce
• 2 teaspoons fresh garlic, minced
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon worcestershire sauce
• 1 teaspoon black pepper
• 1 teaspoon salt

The Execution

1. Cut your stew meat up into small cubes, getting rid of any excess grit.

2. In a food processor, grind half of your stew meat until it resembled ground beef.

3. When finished, you should have half cubed stew meat and half ground beef.

4. Prep your vegetables by chopping them into pieces.

5. Gather all the spices together to make your sauce.

6. Combine 1 Cup Beef Broth, 1/3 Cup Tomato Paste, 2 Tbsp. Soy Sauce, 2 Tbsp. + 1 tsp. Chili Powder, 1 1/2 tsp. Cumin, 2 tsp. Red Boat Fish Sauce, 2 tsp. Minced Garlic, 2 tsp. Paprika, 1 tsp. Oregano, 1 tsp. Cayenne Pepper, and 1 tsp. Worcestershire. OPTIONAL: Add 1 Cup Coffee here if you like a more watery chili.

7. Mix it together well until everything is well combined. Set aside for later.

8. In a pan, bring 2 Tbsp. Olive Oil to its smoking point.

9. Once you get to the smoking point, add your cubed ground beef.

10. As it cooks, pour the excess beef juice into the slow cooker.

11. Continue cooking the beef until it is browned. Once done, transfer it to the slow cooker.

12. In the same pan, start cooking your ground beef. Season with salt and pepper to taste (I used 1/2 tsp. Pepper and 1/2 tsp. Salt).

13. Once it is finished, transfer the beef to the slow cooker.

14. In the same pan as all the beef cooked, add your chopped pepper and onion and let them cook. Season with 1/2 tsp. Pepper and 1/2 tsp. Salt.

15. Once the onions are translucent, add them to the slow cooker.

16. Pour your sauce over the meat and vegetables and stir everything together.

17. Set your slow cooker to high and let it simmer for 2 1/2 hours.

18. After the 2 1/2 hours of cooking on high, take the lid off of the slow cooker and let the sauce reduce for 20-30 minutes.

19. Serve! You can garnish with cheese if you’d like!

This makes a total of 4 servings of Not Your Cavemans Chili. Each serving comes out to be 565 calories, 23.8g fats, 8.5g net carbs, and 78.5g protein.

Not Your Cavemans Chili

This makes a total of 4 servings of Not Your Cavemans Chili. Each serving comes out to be 565 calories, 23.8g fats, 8.5g net carbs, and 78.5g protein.

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Prep Time 15 minutes mins

Cook Time 3 hours hrs 20 minutes mins

Total Time 3 hours hrs 35 minutes mins

Servings 4 servings

Calories 565 kcal

Ingredients

  

1x2x3x

• 32 ounce beef stew meat
• 1 medium onion
• 1 medium green bell pepper
• 1 cup beef broth
• ⅓ cup tomato paste
• 2 tablespoon soy sauce or coconut aminos
• 2 tablespoon olive oil
• 2 tablespoon chili powder
• 1 ½ teaspoon cumin
• 2 teaspoon fish sauce
• 2 teaspoon fresh garlic minced
• 2 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon worcestershire sauce
• 1 teaspoon black pepper
• 1 teaspoon salt

Instructions

 

• Cut the stew meat up into small cubes, getting rid of any excess gristle.
• In a food processor, grind half of the stew meat until it resembles ground beef.
• Prep your vegetables by chopping them into somewhat small bite-sized pieces.
• Combine beef broth, tomato paste, soy sauce, chili powder, cumin, fish sauce, minced garlic, paprika, oregano, cayenne pepper, and worcestershire. Set aside.
• In a skillet, heat oil. Once you reach the smoking point, add your cubed ground beef. As beef cooks and releases juice, add excess liquid to a slow cooker.
• Continue cooking the beef until it is browned. Once done, transfer it to a slow cooker.
• In the same pan, add the ground beef. Season with salt and pepper to taste and stir often to cook evenly. When done, transfer to slow cooker.
• In the same pan the beef was cooked, add the chopped pepper and onion and let them cook. Season with salt and pepper.
• Once the onions are translucent, add them to the slow cooker.
• Pour the sauce with spices over the meat and vegetables and stir everything together.
• Set the slow cooker to high and let it simmer for 2 1/2 hours. At the end of cooking time, remove lid and let simmer another 20-30 minutes to reduce sauce. (Skip this step if you prefer a more watery type chili)
• Ladle into soup bowls and serve! You can garnish with cheese, if you’d like!

Video

Nutrition

Calories: 565kcalProtein: 78.5gFat: 23.8g

Keyword dairy-free, red meat, slow cooker, soup