And that’s it. We’re done. Pack it up, move it out, blog’s over.
I’m just kidding, of course. But seriously, guys. There’s no way I’m ever going to top this. This chili is… I just don’t even know how this is possible. It tastes almost exactly like tomato chili. With every mouthful, I’m stunned. And it’s frickin’ DELICIOUS. Oh. My. Blog.
The inspiration for the nightshade-free part of this chilli comes from this recipe by Everyday Ungrained. I have adapted it by combining it with all the nightshade free elements from my delicious tried and true recipe for tomato meat sauce that I used to make all the time B.N.F. (Before Nightshade Free). And it has resulted in pure, gastronomical magic. I still don’t understand how this is possible.
Let’s get right to it then, shall we? I’m not going to leave you hanging, I have to follow up on my promises! We’re going to chop up the sweet potatoes and carrots into small pieces and leave them to boil in water on the stove until they’re nice and squishy, easily speared with a fork. In my experience, with smaller pieces, this is going to take at least 20 minutes.
While that’s going on, we’re going to cut up and sauté our onions, mushrooms and minced garlic in oil until they’re soft. Then toss them into the bottom of your slow cooker.
Next, in the same pan, brown your ground beef. When it’s all done, it also goes into your slow cooker.
By now, your potatoes and carrots should be nice and soft. Drain the water and mash those bad boys right in the pot. I like my chili a little chunky, so I wasn’t too careful about getting all the lumps out. If you’re a serious lump hater, an immersion blender will do the trick nicely to get these lump free! Add them to the pot on top of your other veggies and the beef.
Add all the other ingredients. Serious, just dump ‘em right in there. This filled my pot right to the top. This chili will not be close to wining any ‘five alarm bell’ awards, but the combination of cumin, vinegar, Worcestershire sauce and garlic will for sure give it a nice kick!
Give it a stir to make sure all the various ingredients are mixed well. Pop the lid on, set that dial to 8 hours on Low or 4 hours on High annnnd wait the long, torturous wait. Or you know, get everything together the night before, set to go while you’re at work and come home to the most delicious supper offering ever presented to you by your humble, hardworking slow cooker.
While we’re waiting I want to have a little chat about certain ingredients used here. I have yet to find a beef broth that is Nightshade Free after trying several different ones, so my best recommendation is to use homemade beef broth, chicken stock or broth, or vegetable broth. Beef broth will give you the best, most authentic chili taste, there’s no denying that, so it’s recommended. But any broth will really do the trick and be delicious!
The other ingredient I want to talk about is Worcestershire sauce. This, again, will give you the most ‘authentic’ chili taste. There are several recipes online for homemade sauce (my personal favourite is this one from Paleotable), but I do plan on doing some taste tests and developing my own recipe in the future. And like most of these things, homemade Worcestershire sauce is freezer safe! The freezer is the allergy cook’s best friend.
Since Mr. Nomato and I can’t eat all of this stuff right away, as much as we would like to, I usually make a huge batch and then freeze it for another night when we’re craving chili. Which is probably very, very soon.
Look. At. It. Just look at it! Marvelously miraculously chili coloured! Ooooooh mannnnn so good! All chunky and soupy and yum. Serve with some crusty bread!
And sprinkle some white cheddar cheese on top because it’s delicious. Enjoy your chili!
- 3-4 sweet potatoes
- 4 large carrots
- 2 large onions
- 8 oz . mushrooms
- 6 cloves garlic
- 1 15 oz . can of kidney beans (drained and rinsed)
- 2 lbs ground beef (OR chicken or turkey for lower calorie options)
- 3 cups beef broth* (recommended) OR chicken (LINK) or vegetable broth
- 1 tbsp ghee , coconut oil, OR canola oil
- 2 tbsp balsamic vinegar OR apple cider vinegar
- 2 tbsp honey
- 2 tbsp each cumin , basil, oregano and thyme.
- 2 ½ tsp sea salt and pepper
- OPTIONAL: 1 tbsp Worcestershire Sauce (my fav Nightshade Free recipe from Paelotable here: (http://paleotable.com/2012/11/paleo-worcestershire-sauce)
- *Beef broth is recommended for flavour , however I haven’t found a commercial brand that comes Nightshade Free. If you have found one, please let me know!
Chop sweet potatoes and carrots into small pieces, and boil in a pot until soft and easily speared with a fork (about 20-30 mins).
In a frying pan, cook mushrooms, onions and minced garlic until soft. Add to bottom of slow cooker.
In the same frying pan, brown the ground beef, and then add to slow cooker.
When sweet potatoes and carrots are done, drain the water and mash them with a potato masher or fork. If you like them very very smooth, an immersion blender will work. When done, you guessed it, add them to the slow cooker.
Add all remaining ingredients to the slow cooker and stir until mixed.
Cover and cook on High for 4 hours or Low for 8.
Serve and enjoy! Top with white cheddar cheese or chopped green onion, eat with a crusty roll or over NSF tortilla chips!