Caveman chili

Caveman Chili

Ingredients:

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

Directions:

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.

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.

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



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 www.foodrenegade.com