It’s Time For a Chili Makeover! A Real Food Recipe
Mmmmm chili. The ultimate comfort food. If you’re going to makeover a recipe, this is the one to start with.
Get rid of your can openers and get into Real Food.
Why are we ‘making over’ recipes? Read here to find out.
Chili can be a staple in so many meals, so it’s a great place to start. For our purposes, this meal is safe for anyone on the GAPS diet or who follow a Paleo or Primal lifestyle.
Our healing journey will help you eliminate harmful foods, including the top allergens if you haven’t already restricted or removed them. Having a few versatile foods free of no-nos a great way to make the journey smoother.
There is nothing like a comforting pot of chili. When it comes from a real food recipe, it also nourishes and heals and shows you the true meaning of comfort food.
This recipe omits any processed food and follows a traditional foods, GAPS diet, Primal, and Paleo format.
- 3 pounds 100% grass-fed ground beef
- 3 1/2 cups of homemade beef or chicken broth (can sub water)
- 3 large onions, diced
- 2 large garlic cloves, minced
- 3/4 tablespoon cayenne pepper
- 1 teaspoon unrefined salt
- 1 teaspoon chipotle powder OR 1/4 cup diced chipotle peppers
- 1 tablespoon cumin
- 1 teaspoon cinnamon OR 1 teaspoon cocoa powder
- 16 ounces (2 cups) diced tomatoes, including juice
- 2 Tablespoons safe cooking fat (coconut oil or animal fat like duck fat, beef tallow, or lard)
- optional: 1/2 cup of diced green chiles
- *make organic ingredients a priority whenever possible
- Brown ground beef and break it up into small pieces while cooking for a more consistent final texture. Remove from the pot.
- Add diced onions, salt, and 2 T fat to the drippings and cook on medium low until translucent.
- Add garlic and spices and cook for another minute on medium.
- Stir in tomatoes and chiles and cook on medium for 5 minutes, stirring frequently, to deepen flavor.
- Add browned beef and broth to the pot and stir to combine.
- Simmer until desired consistency. I cook it for 3 hours the first day, put it into the refrigerator overnight, then cook it for another hour the following day for the ultimate melding of flavors.
Jennifer Nervo is a Nutritional Therapy Practitioner, Reiki Master Practitioner & teacher, and Aromatherapist. Her focus is on digestive, nervous, and immune system dysfunction and the fields of functional nutrition & psychoneuroimmunology. She works with all conditions and diseases including environmental and food allergies, autoimmune diseases, multiple chemical sensitivity, diabetes, eczema, anxiety, weight loss as a symptom of dis-ease, and gut-brain disorders like autism.
When she’s not herding her small troupe of monkeys or seeing clients, her free time is packed with researching and perfecting new wellness techniques (her not-so-secret passion). Jennifer is currently a group leader for the newest class of Nutritional Therapy Practitioners out of Ann Arbor, MI, studying for the national board exam in holistic nutrition, and running a combined distance and brick and mortar practice in metro Detroit. She’s also a homeschooling suburbanite, foodie, and mama to two littles and a schnoodle.