I wish I had taken some pictures at my Primal cooking class, but I was so enraptured I completely forgot. What I didn’t forget was to bring the recipe home! Michael sat down at the table last night, took one bite of this delicious chili, and said “WOW!” I’ve never made a chili without cumin before, but this has all the kick you need. The class was taught by Chef Tomas Guzman.

Ingredients:

5 slices of bacon

A few Tbsp. of coconut oil or olive oil (smoked olive oil even better)

1 diced jalapeno (I took out all the seeds, leave a few in for more heat)

2 small onions or 1 large white onion medium diced

12 ounce bag of baby carrots medium diced

2 tsp. crushed garlic

2 Tbsp. tomato paste

3/4 cup of red wine

1 to 2 tsp of cinnamon (I ended up using 1.5 teaspoons, but I would start with 1 and add on to taste from there)

3 15 ounce cans of crushed tomatoes

2 tsp. of smoked paprika

Juice of 1 lime

1 Tbsp of balsamic vinegar

2 pounds of ground beef

Sea Salt and Pepper to taste (I used regular sea salt, some pink himalayan sea salt, and ground pepper) – Good lesson I learned was to season lightly with salt and pepper at each major step, so note that when I say “season with S&P” I mean to season lightly to taste – you can always add more in the end.

Cheese and Sour Cream for topping optional

Directions:

In a large pot or dutch oven get bacon cooking. This will be the pot you will cook everything in.

Once bacon is cooked remove from pot and set aside.

Add a little coconut oil or olive oil to bottom of pot along with bacon drippings to form a thin layer on bottom

Toss in carrots and sautee for 3-5 minutes, until shiny

Add in onion and sweat them another 3-5 minutes

Season with S&P

Add in jalapenos, garlic, and tomato paste and sautee for a few more minutes

Add ground beef and cook until it is no longer pink

Season with S&P

Deglaze the pan with wine and bring to a boil. Once boil is achieved add cinnamon, smoked paprika, balsamic vinegar, and tomatoes to pot.

Season with S&P

Bring to a medium to low simmer and allow to reduce for 30-45 minutes, stirring occasionally making sure it doesn’t scorch on the bottom.

During the last 10-15 minutes of cooking, chop bacon you set aside and stir into pot, along with the juice of 1 lime. Add any more seasoning if needed.

 

Add a few toppings if you want! Enjoy!!