As many of you probably know, I’ve been blogging about my journey with the Paleo diet (or some approximation of it) for about seven years now. But what most people don’t realize is that I posted recipes on this site well before I decided to change my dietary lifestyle, albeit to a much smaller audience. There are very few remnants of the old site today, but one of them is this chili recipe, published about a month before I changed my diet.
I think it’s about time I updated that recipe – the pictures make me cringe every time I see them. In truth, I have updated the recipe twice before; it was featured in both The Ancestral Table and Paleo Takeout. Today’s creation differs from those recipes because it’s more in line with traditional Texas chili; in other words, it focuses mainly on the flavor that comes from dried chilis.
Before we get started, a quick caveat to any Texans reading the recipe: yes, I used tomatoes (considered sacrilege in certain circles). I found that by grating a couple tomatoes and cooking them down a bit, it adds a fruity balance you can’t get from dried chiles alone. You’re just going to have to trust me on this.