Saturday, February 19, 2011

Caveman chili

Caveman Chili


  1. 3 (5-inch strips) kelp or kombu seaweed, optional

  2. 2 lbs boneless beef stew meat (you can substitute bison, pork loin, venison, bear or moose for the beef)

  3. 1 sweet red, orange, or yellow bell pepper, halved, seeded, and diced

  4. 1/2 tsp ground chipotle pepper

  5. 3 to 4 garlic cloves, coarsely chopped

  6. 4 heaping cups cubed fresh red tomatoes

  7. 1 cup diced celery, optional

  8. 1/2 cup minced fresh cilantro or parsley leaves for garnish

  9. 1/2 tsp ground black pepper

  10. 1/2 tsp salt

  11. 2 tbsp coconut oil or cold-pressed extra-virgin olive oil

  12. 1 jumbo white or yellow onion, cut into 1-inch cubes

  13. 2 tbsp. chili powder

  14. 1 1/2 tsp dried cumin

  15. 1 1/2 tsp dried oregano

  16. ground black pepper for garnish, optional


Pat meat dry with unbleached paper towel.

Dust with pepper and sea salt, if desired.

Heat the oil in a heavy skillet over medium-high heat until hot.

Brown the meat on all sides.

0025 (1)

I like to saute my onions before putting them in the pot.


While the meat is browning, make sure your veggies are prepped.

I forgot to dice the tomatoes until after I had it all, including spices, in the crockpot, so I just added them after.

0031 (1)

Layer your browned meat and veggies in the crockpot or slow cooker.

0041 (1)

Add your spices. Then, cover the crock pot with a lid and turn it on LOW.

Cook for 6 to 8 hours

Recipe found at


  1. I'm sincerely disappointed that we did not get to buy kelp! :)

  2. haha. It'll be fine without it.


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