mild chili

NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table.

Editor’s Note: this recipe is from before I switched to the Paleo Diet, but all you need to do to make this dish Paleo-friendly is omit the beans.

Ah, chili. One of the most hotly-debated dishes a person can serve in America, perhaps second only to BBQ ribs. And like many of my other recipes, I’m quick to concede that this recipe isn’t for everyone; this is a generally mild chili that goes well with chili dogs, chili burgers, or on top of a scoop of white rice.

For me, the most important aspect of chili is having it blend into one single element and texture – nothing bothers me more than a chili that just looks like a bunch of ingredients thrown together. Luckily, my handy Magic Bullet helps to puree most of the chunkier ingredients while still retaining its necessary taste. I also add a couple of seemingly odd ingredients, which play important roles: cocoa powder for richness and complexity, and mayonnaise for smoothness and just a touch of creaminess.

This dish takes a little over three hours to make: one hour to prep and soften the tomatoes and two hours to cook the chili itself.

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