Sunday, September 27, 2015

Smoky AIP Chili {AIP, Paleo, Whole 30}



If you're new to AIP and just the thought of nightshade spices makes your joints hurt, then I suggest you skip ahead to the recipe where there isn't a nightshade in sight. But, if you want a good nightshade induced laugh then stick around. Did you know that spices have different strengths in different countries? Or, that what is sold as 'chili powder' in America is not the same thing as what is sold as 'chili powder' in the rest of the world? 

I remember my mom learning this the hard way when we moved to Kenya. Her faithful chili recipe called for a significant amount of chili powder (probably a couple of tablespoons). The day came when it was time to make chili with ingredients sourced in Kenya. The meat was browned, onions caramelized, cans of beans and tomato were added and she tossed in the chili powder as usual, stirred and let it simmer. A little while later it came time to taste it and it was crazy spicy. She added more beans and more tomatoes, she watered it down. It was inedible. For 2 days she tried to add to it to lessen the spice before giving up on feeding it to the family. The lesson...'chili powder' and 'chili powder' are not the same thing... In America it's a blend of cumin, paprika, oregano and chilies. In the rest of the world it's just chilies. SPICY!

Thankfully she didn't give up on the chili making in Kenya and before long it returned to it's rightful place in the meal rotation. I'm sure that growing up enjoying a big bowl of chili is why once I had my own kitchen, chili was one of the most cooked meals.


I remember the days when whipping up a pot of chili was a quick meal and was the go-to when there was crowd coming over...add another can of beans, add another can of tomatoes, add more spice so people will fill up on fritos. 

Does this sound familiar to you? It's shocking to look back on those days and realize that almost nothing in my tried and true chili recipe is AIP friendly, and yet I still crave the flavor. What's a girl to do? You can take the girl out of TX, but you can't take TX out of the girl, so I had to get creative and make a chili that's fully AIP compliant, and you won't believe how authentic it tastes.

Now, this chili can't be thrown together as quickly as your pre-AIP chili, but it's worth the wait. I promise! Make a double or triple batch and your time will be well spent. Or, just double or triple the "sauce base" and freeze it to make future batches quick and easy. You could also freeze a pound of browned beef and onion and make this whole dish in 20 minutes!!

AIP Smoky Chili
Time: 75 minutes - includes simmering (flavor melding) time
Serves: 4-6

Ingredients:
(for the sauce base)
4 cloves garlic - crushed or chopped
6 brown mushrooms - diced
1 T olive oil
5 slices bacon - chopped up while raw
1 T dried sage
1/2 T dried oregano 
2 T balsamic vinegar 
1 t ground dried ginger
1 inch grated fresh ginger
1/2 t cinnamon powder
1 t sea salt
6 radishes - diced
3 medium carrots - diced
2 cups bone broth

(for the chili)
1 pound beef & 1 onion
2 carrots - chopped - about 1 1/2 cups
1 med sweet potato - diced - about 2 cups 
Chopped mushrooms- 1/2 cup
1/4 cup cilantro - chopped
1/4 cup spring onions - chopped

Method:
MAKE THE SAUCE BASE
- heat oil in a large heavy bottomed pan over a medium heat
- add bacon, garlic and mushrooms and let them cook until bacon is cooked (does't need to be crispy, this is just providing you with a smoky flavor base)
- add ginger (fresh and dried), carob powder & spices - stir to allow them to release their oils
- add balsamic vinegar and cook flavors together for 1-2 minutes
- add chopped radishes & carrots and broth
- bring to a boil and simmer until veggies are tender
- blend with an immersion blender until smooth

BROWN THE MEAT & ONIONS
- heat 1 T olive oil in a large skillet over medium heat
- add 1 pound beef and allow it to cook until almost cooked through
- add finely chopped onions and continue cooking until meat is cooked and onion is brown

MAKE THE CHILI
- add the beef and onions to the sauce base
- add chopped carrots, mushrooms and sweet potatoes
- bring to a boil and allow to simmer over low heat until veggies are cooked through (25-30 minutes)
- add fresh herbs and stir in
- allow to simmer 5-10 minutes more

- Serve topped with avocado, more herbs and a few crushed plantain chips

Toppings:
chopped avocado
crushed plantain chips
chopped cilantro & spring onions


** This recipe was shared on Phoenix Helix AIP Roundtable