Tuesday, February 25, 2014

TwoFaced Grass fed Beef

"TwoFaced Tuesdays" is a joint venture between CupcakesOMG! and Jenna from The Paleo Project. Each week, we select one secret ingredient and put our own paleo spin on it. You can catch up on the entire series here. Also, if you have any special ingredient requests, you can always tweet us (@CupcakesOhMG and @ThePaleoProject) using the hashtag #TwoFacedTuesday.
Its come up before, but I feel like Ill never be able to mention enough that I am a native Texan. Even if I havent lived there in ten years. But the fact remains that I am a Texan, which, of course, means that I have chili running through my veins.
Texas chili isnt like the bean and ground meat chilis most people are trying to pass off as authentic. There are, in fact, no beans whatsoever, which makes Texas chili a perfect paleo dish.

Clearly, the fact that Ive laced mine with shredded cheddar and sour cream negates all those good paleo intentions, but you could swap those for avocado. You really should keep the cilantro though, no excuses.
I also leave the beef in chunks. You can shred it too, but thats just too much damn work. Chili is already kind of a time commitment so Ill take a shortcut anywhere I can, is what I always say!
Dont be a stranger, now--head over to The Paleo Project to see what Jennas cooking up!! 

Texas Beef Chili
Makes a lot

  • 3 dried ancho peppers, stemmed and seeded
  • 2 tablespoons dried oregano
  • 2 tablespoons sweet paprika
  • 2 tablespoons whole coriander
  • 1 tablespoon cumin seed
  • 2 tsp. chili powder (more if you like it spicier)
  • 3 tablespoons olive oil
  • 2 onions, chopped
  • 3 pounds grass-fed beef chuck, cut into 1-inch cubes
  • Kosher salt and freshly ground black pepper
  • 6 cloves garlic
  • 1/2 can chipotle chiles in adobo sauce
  • 2 (28-ounce) cans whole tomatoes, hand crushed
  • 1 cinnamon stick (or tsp. ground cinnamon)
1. In a dry pan, over low heat, add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. 
2. Cook until fragrant, about 2 minutes. 
3.  Grind the spices in a food processor until they are powdered. Set aside. (This should make several servings of Texas chili spice, btw.)
4. Add olive oil and onions to a large stew pot and heat over medium. Cook until the onions are soft and begin to caramelize, about 10 minutes. 
5. Season cubed beef with salt and pepper. Add it to the pot and cook, stirring frequently, until browned on all sides, about 10 minutes.
6. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, tomatoes, and cinnamon. Season with salt and stir well. 
7. Add some hot water until the meat is just covered with liquid. Bring to a boil and then reduce to a simmer. Cover, and cook for 1 1/2 hours. 
8. Serve topped with cilantro, avocado, sour cream, cheese, and/or lime wedges.
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