Here’s an intriguing paleo chili from Domique Fasano with some out of the ordinary ingredients. It’s perfect for when you’re craving a hot bowl of chili, but want to change things up a bit. So, prepare your taste buds for this delectable, soul soothing Smokey Coffee and Cocoa Chili!
Recipe Author: Dominique Fasano/Perchance To Cook
Prep Time: 10 min
Cook Time: 1 hr 3 min
Total Time: 1 hr 13 min
US Wellness Meats Shopping List: bacon, ground beef, ground turkey
PHOTO CREDIT: Domique Fasano
- 2 strips bacon, cut into small pieces
- 1 medium yellow onion, minced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 pound lean ground beef
- 1 pound ground turkey
- 4 Tbs tomato paste
- 2 Tbs maple syrup (optional- omit for Whole30)
- ½ tsp ground cumin
- 1.5 Tbs chili powder
- 1.5 Tbs ground paprika
- 1.5 tsp ground coriander
- 1.5 tsp salt
- 1 tsp ground black pepper
- 2 cups brewed coffee
- 2 cups strained tomatoes, canned or boxed (Pomi is my favorite)
- 2 cups chopped tomatoes, canned or boxed (Pomi is my favorite)
- 1.5 Tbs unsweetened cocoa powder
- 1 bay leaf
- 5 cups diced sweet potatoes, large dice (this was 2-3 potatoes for me)
- 2 cups diced carrots, large dice (about ¾ inch wide)
Instructions For Smokey Coffee and Cocoa Paleo Chili:
- In a Dutch oven or a large pot, over medium-high heat, cook the minced garlic, minced onion and the bacon pieces for about 6-8 minutes, mixing often and making sure to scape the bottom of the pan. Reduce stovetop heat to medium. Add the diced red pepper, mix into the onion and garlic, and cook for 2 minutes. The onions should really caramelize at this point, but make sure they don’t burn.
- Add the ground beef and turkey to the pan, and cook about 6-8 minutes until browned. Add the tomato paste and mix into the meat.
- Add the maple syrup, cumin, chili powder, paprika, coriander, salt, and pepper to the pan. Mix the seasoning into the meat.
- Then, add the brewed coffee, cocoa powder, strained tomatoes, chopped tomatoes, and bay leaf to the pan and bring to a boil. Reduce heat to medium ( or medium-low) and simmer for 15 minutes. Add diced sweet potatoes and carrots. Reduce the heat to low and simmer, uncovered, stirring occasionally, for 30 minutes.
Note: omit maple syrup to make the recipe Whole30.
Note: feel free to add beans if you aren’t looking for your chili to be Paleo or Whole30.
See the original recipe at Domique’s blog, Perchance To Cook
Meet The Chef:
Dominique Fasano is a past Featured Chef for USWM. Thanks to Domique for sharing this paleo chili recipe. Dominique is a blogger, recipe developer and photographer for her blog Perchance to Cook. You can read more about Domique and her fabulous recipes on her Featured Chef page.