Cavemen are like Texans - they don't like beans in their chili. My recipe is based on a meaty Texas chili, but with a few more veggies than the Lone Star folk prefer. This chili has a late kick of heat. It goes great topped off with home-made guacamole.
Note that I never really measure out spices precisely. They are presented in a ratio format so they can be scaled to your tastes.
For the chili
2 lbs of beef - sirloin or round, cut for stew into cubes
1 green pepper
1 red pepper
1 pablano pepper
1 jalepeno pepper
1 serrano pepper
1 onions
4 cloves freshly chopped garlic
3 chopped tomatoes (you can also use canned tomatoes, but I like fresh)
5x Chili powder
3x Cayenne Pepper
2x Cumin
1x Chipotle powder
1x Sea Salt
1x Black pepper
.5 x Ginger
1/4 cup water
Chop the tomatoes, onions, and peppers.
Sear the beef in a coconut-oiled skillet for a minute or two. Remove the meat, then cook the onions for a few minutes until they turn translucent. Add the tomatoes, water, and spices. Cook for a couple of minutes more until the tomatoes begin to stew, then put everything in the slow cooker.
Give it 6 hours in the slow cooker, and you're ready to go.
Note that the tomatoes and peppers will disintegrate while slow-cooking, so don't add too much water to this at the start.
Once your chili is done, top it off with some fresh guacamole.
For the guacamole...
2 avacados
1x Cumin
.25x Sea Salt
1 or 2 cloves of fresh garlic
a shot of lime juice
Just peel the avocado, mash it all together, and doff your Caveman Chili.
