Spicy Taco Chili

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I love a good bean-free chili, especially this time of year. It’s hearty, zesty, meaty and a stick to your ribs kind of meal. I decided to try a new twist on my chili this time and went for more of a taco flair. It came out way better than I expected and not only that, but it is incredibly easy (this would totally fly for one of my Simple Supper Friday meals). Honestly, the night I made this, I could not stop raving about the flavors…it’s just that freaking good! And, it tastes even better the next day.

Now, it’s your turn to be the judge and I hope you enjoy it as much as I did. In fact, Jesse and I will enjoy the last of it tonight since we both work late (thank goodness for leftovers!).

Cheers and happy Tuesday!

Ingredients:

  • 1 Tbsp grass-fed butter
  • 1 red onion, chopped
  • 1 poblano pepper, seeded and chopped
  • 4 cloves garlic, minced
  • 2 lb grass-fed ground beef
  • 2 fresh chicken or pork chorizo sausages, sliced OR removed from casing
  • 3 Tbsp taco seasoning (I buy in bulk section at Whole Foods) OR you can make your own homemade taco seasoning
  • 1 lime, juiced
  • 1 14 oz container organic fresh salsa (I used medium)
  • 1 26.45 oz box strained tomatoes (I use this brand)
  • 3.5 cups chicken bone broth, plus more if needed
  • 2 Tbsp apple cider vinegar
  • Sea salt and pepper to taste
  • Fresh cilantro, for serving
  • Avocado slices, for serving

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Directions:

  1. Melt butter in a large pot over medium heat. Add the onion, garlic and poblano pepper, and stir. After a few minutes, add the ground beef and break up with a spatula. Add the choirzo (either as slices or removed from casing) and taco seasoning. Stir well and continue to cook.
  2. After several minutes, once meat is browned, add the lime juice, salsa, strained tomatoes and bone broth. Bring to a simmer. Then, cover and reduce heat to medium-low.
  3. Once chili has simmered for about 10-15 minutes, add the apple cider vinegar and stir. Then, taste and season with sea salt and pepper, as needed. Cover and allow to simmer 20-30 minutes more. Add more broth if chili is thicker than you like.
  4. Serve with fresh cilantro and avocado slices, and any other garnishes your heart desires.

Yields: ~6 servings

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

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About paleoinpdx

Born and raised in Alpena, Michigan, I moved to Portland (PDX) in 2008 after graduating from Michigan State University. I reside with my husband, Jesse and our cat, Dutch in inner NE Portland. I am a health, yoga, fitness, wellness and nutrition enthusiast, and enjoy cooking and experimenting in the kitchen.

9 responses to “Spicy Taco Chili”

  1. Ashley Sara says :

    Yay! I’ve been waiting for this :-)
    I always like soup, chili, and stew better the next day too!

  2. The Travelling Chopsticks says :

    This is one of my go too comfort foods – and will be fun to try out your version :) I usually serve this with cauliflower rice and because i’m doing the LCHF diet – a BIG dollop of sour cream! LOVE :)

  3. Naz (@CinnamonEats) says :

    Looks delicious as always! I wish I could just come over and eat some of it hahaha ;)

Trackbacks / Pingbacks

  1. Spicy Taco Chili | Paleo Digest - October 8, 2013
  2. Naturally Loriel / 64 Awesome REAL Food Ground Beef Recipes - June 17, 2014

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