Primal - Paleo Recipe Chili con OMG!

Discussion in 'Recipes' started by runswithdogs, Jan 12, 2016.

  1. runswithdogs

    runswithdogs Monkey+++

    Stage 1
    Select the chilies.
    I use an assortment of mostly "mild" level dried mexican chilies with a few med & hot additions
    Todays assortment (11 types) as shown (yes, it ALL goes in.. except the 2 bags.. just a bit from each of those)

    Stage 2-Pop in a pan with enough water to almost cover & bring to a simmer, let simmer for about 25-30 minutes or until nicely softened.

    Stage 3-Once cooked, zap well with industrial hand blender (last time I tried a reg blender it choked out)

    Base sauce done, (To be continued tomorow...)
    Last edited: Jan 12, 2016
    Ganado, melbo, Motomom34 and 6 others like this.
  2. LargeWayRound

    LargeWayRound Monkey+

    OMG , it's the sauce . (y)
    Hanzo, UncleMorgan and pearlselby like this.
  3. pearlselby

    pearlselby Monkey++

    UncleMorgan likes this.
  4. UncleMorgan

    UncleMorgan I like peeling bananas and (occasionally) people.

    Can I come live at your house?
  5. runswithdogs

    runswithdogs Monkey+++

    LOL. youd have to fight the dogs for the couch:eek:

    Next morning....
    Step 4- Dice up 4 kg (9-10 lbs) Untrimmed Beef Shoulder from the butchers (they love me down there :LOL: ) I cut the chunks quite large. around 2"x2" id guess...

    Step 5- Sear (in Cast iron preferably) Try to get 2-3 sides of each piece seared & do in batches cause throwing 4kg of beef in a pan all at once wont get you anywhere


    Step 6- Put in Oven safe pan... I normally just put it back into the Dutch oven I used to sear but it wont hold this much... I need a bigger one! So for now Im using the Turkey Roaster


    Step 7- Add all the Chili sauce & spread around a bit.( Dont need to mix in as it will do that itself.)



    Step 8 - put on lid (or in this case slap some tinfoil over & leave open along edges... ) and pop in oven at aprox 75C (150F) for the rest of the day..
    to be continued this evening when its done:D
  6. runswithdogs

    runswithdogs Monkey+++

    Oh & add salt to taste before chucking in oven... forgot to add that....
    Hanzo and pearlselby like this.
  7. runswithdogs

    runswithdogs Monkey+++

    Step 9- pull out of oven & give a stir every 3-4 hours or so, turn heat up to 160-170 after about 6 hours.
    Total time cooking is a bit flexible but I had it in about 9 hours.

    Step 10- EAT!


    We had with Guacamole, & Creme' Fraiche (Like sour cream only better) in a lettuce wrap


    + Froze some & some in the fridge for tomorrow:D
    Ganado, Garand69, Tully Mars and 3 others like this.
  8. pearlselby

    pearlselby Monkey++

    @Hanzo is going to love this.

    I can see the heat in the liquid around the meat. wow
    Hanzo likes this.
  9. Hanzo

    Hanzo Monkey+++

    You know me so well...
    pearlselby likes this.
  10. runswithdogs

    runswithdogs Monkey+++

    Next day...
    over Mexican Califlower rice with more Avocado & Creme' Fraiche


    Truth is its not "that hot" its spicy but you can still taste ALL the different flavors from all the chilies:)
    Ganado, Tully Mars and pearlselby like this.
  11. runswithdogs

    runswithdogs Monkey+++

    Just incase anyone was wondering,, these are the chilies I used

    Guajillo Chilli
    Ancho Chilli
    Cascabel Chilli
    Mulato Chilli
    New Mexico Red Chilli
    Pasilla Chilli
    Pequin Chilli
    Chimayo Chilli (Powder)
    Chipotle Morita Chilli
    Puya Jinta Chilli
    Pasilla Negra Chilli
    Ganado, Tully Mars and pearlselby like this.
  12. pearlselby

    pearlselby Monkey++

    We are going to buy the meat tomorrow and this list above will help me fill I the ones I need. Brookshire and Kroger have a nice selection of dried peppers.
    I absolutely cannot wait to try this. When we lived on the gulf, you can find any pepper you will ever need. Not so much in North Texas. But, got a lot of peace of mind in the process. Tho, I still miss the gulf. The great gardening. Thanks @runswithdogs. I hope you will share more of your fine recipes.
    Have you tried the above recipe with pork? We buy a lot of pork tenderloin.
    Tully Mars likes this.
  13. runswithdogs

    runswithdogs Monkey+++

    Yeah, I use it with pulled Pork but usually add the sauce once the pork is cooked (low & slow) & pulled.. also use less as the sauce is a bit hotter if it hasent had time to mellow with cooking.

    General rule,, look for Mexican Dried chillies on the lower end of the heat scale with 2-3 med to hot range if you want it hotter.

    Im lucky theres a Chilli importer company over here I found that get all sorts of lovely chillies to spend my money on:whistle:
    pearlselby likes this.
  14. pearlselby

    pearlselby Monkey++

    Thank you @runswithdogs for the tips on pork. I will post my pics, but, mine will not be as beautiful as yours, I am very sure of that. You have forced me to work on my plate
  15. Motomom34

    Motomom34 Monkey+++

  16. pearlselby

    pearlselby Monkey++

    @Motomom34 Thanks for that site .........doesn't it look so good. I want to try that rice!
  17. runswithdogs

    runswithdogs Monkey+++

    I just grate cauliflower & throw it in my cast iron wok with a big glop of ghee, add whatever fine diced veg & spices I feel like (for Mexican style, garlic, green bell pepper, shallots, mexican oregano, salt, pepper, cilantro, lime juice, jalapeno, cinnamon etc)

    Fry & give an occasional stir till cooked through (add more ghee if needed as it soaks it up a bit)
  18. pearlselby

    pearlselby Monkey++


    I used pork instead of beef. My hubby just loves it. Thanks so much for the recipe, @runswithdogs
    Tully Mars likes this.
  19. Tully Mars

    Tully Mars Metal weldin' monkey

    Well, thanks alot @pearlselby ! Now I gotta go out and find a bunch of chilies tomorrow-I've already got the pork loin in the fridge. I was wondering what I was going to do with it;)
    Ganado likes this.
  20. pearlselby

    pearlselby Monkey++

    @Tully Mars I did not leave it in the oven too long (one hour) because of it getting dry. I just cannot wait to try it with the beef.
    You made me laugh out loud.
    Tully Mars likes this.
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