Yayyyy. So cool. Thanks for the recipe.
On Nov 29, 2012 7:49 AM, "Lawrence Tagrin" <[log in to unmask]> wrote:

> I've talked about the Paleo diet and my success in cooking for it at work,
> so when we had our charity chili cook-off it was sort of "Put up or shut
> up" for me.  I entered my chili and took first prize. I also had a lot of
> people asking about the paleo diet.  Here's the recipe I used.  Feel free
> to adjust to your own taste.
>
>
>
> Larry’s Paleo Chili****
>
> ** **
>
> 5 lbs. Ground Beef****
>
> 1 pint of beef stock (home-made is best)****
>
> 2-3 TB Bacon Fat****
>
> 1 Large Red Onion****
>
> 1 Large Red Bell Pepper****
>
> 1 Small Can Tomato Paste****
>
> 2 Large Portobello Mushrooms****
>
> 1 Small Bunch Parsley****
>
> Olive Oil****
>
> Chili Powder****
>
> Ground Cumin****
>
> Kosher Salt****
>
> Black Pepper****
>
> Merlot Wine**
>
> Garlic****
>
> Oregano****
>
> Chipotle Peppers in Adobo Sauce (may be found in the Latino section of a
> large or specialty grocery)****
>
> ** **
>
> ** **
>
> Brown the meat in the bacon fat.  You may have to add some beef stock to
> keep it moist.  Once it is brown, empty the container into a crock pot and
> set it on “high.”****
>
> ** **
>
> Chop the onion and sauté it in olive oil and Merlot.  Add it to the crock
> pot and mix into the meat. ****
>
> ** **
>
> While the onions cook, put the pepper in a toaster oven at the highest
> setting for 10-15 minutes.  When it’s done, remove the seeds and connective
> ribs.  Chop and sauté it in olive oil and Merlot.  Add it to the crock pot
> and mix into the meat. ****
>
> ** **
>
> Treat the Portobello mushrooms as you did the onion.****
>
> ** **
>
> Put 2 of the chipotle pepper and a TB of the sauce into  a pan with olive
> oil and 3-5 cloves of chopped garlic, sauté while breaking up the peppers
> and garlic cloves and then add to the mix.****
>
> ** **
>
> Fine chop the parsley and add to the mix.****
>
> ** **
>
> Add 1 TB of ground cumin, 1 TB Oregano, 1 tsp. ground black pepper, and 1
> tsp. kosher salt. ****
>
> Allow to cook in the crock pot for 1 hour, stirring as needed to get all of
> the spices blended.  Add beef stock if it seems to be getting a little
> dry.*
> ***
>
> ** **
>
> Over the next two hours, taste and add seasoning (and maybe a little more
> merlot) until you are satisfied. ****
>
> ** **
>
> Note:  The two seasonings that are easily over-used are cumin and salt.
> Use both sparingly.  The cumin will come out more and more during cooking.
> Don’t use more unless you can’t detect it.  There should be no more than
> one teaspoon of cumin per two pounds of meat in the eventual mix.****
>
> ** **
>
> Salt will emphasize many flavors.  Use a little to start, and then add
> sparingly during the final adjustment.  Always use less than you think you
> need and give it time to work before adding more.****
>
> **
> Enjoy!
>
> Larry
> --
> Keep the books,
> Burn the censors
> ---------------------------
> Ignore Faux News
>