Paleo Chili

Tonight we are making one of my hubbies favorites, chili. It is stewing in the crock pot and will be ready tomorrow.

Authentic Texas Paleo Chili

3 lbs Boneless beef chuck roast cut into 1 " cubes
2 tbs olive oil or bacon grease
3 cloves garlic, minced
1/2 onion chopped
3 chili peppers diced

3 tbs chili powder
2 tsp ground cumin
1 tbs oregano dry
1-3 tbs paprika
1/4 -1 tsp cayenne pepper
1 tsp salt
1/4 tsp black pepper ground

[(optional ingredients to add to meat when you add to pot)
Stewed tomatoes
green chilis
any other vegetables you like]

1/2 tsp blackstrap molasses
1/2 tsp raw local honey

28 oz beef broth, divided

In a large skillet, heat oil on medium high, add beef cubes and saute till browned. Reduce heat to medium and add in garlic, onion and peppers.

Meanwhile in a  small bowl, combine spices and sprinkle over meat. Stir in till all beef is evenly coated.

At this point you can either add to a crock pot and slow cook on high or cook on the stovetop as follows.

If cooking in crock pot, add meat  mix and any additional veg to your crock pot and turn on low. Add your molasses and honey. Add all of your beef broth, cover and cook 8-10 hours or until meat fully tender.

If cooking on stove, pour 1 1/2 cups of beef broth  over meat. Add in honey and molasses and any additional veg. Stir well and bring to boil, reduce heat and simmer covered for 90 minutes. Add remaining beef broth and simmer for 30 more minutes.

Serve hot with grated cheese melted on top and a dollop of sour cream, salsa and if you like fresh guacamole.