In the deep south I do what is called “dump cooking”.  I just dump things together. Since starting the blog, I’ve had to be more conscious about measurements and therefore had more consistency in my results.  This hasn’t been all bad.  Even when I look up a recipe, I don’t follow it exactly but rather “guestimate” measurements or make alterations based on my needs and what is in my kitchen.  I love chili because it is a “dump” recipe every time you make it, even if you follow the directions to a T.  And here in “America” we love our chili and many of us make it as soon as we feel or even think we should feel, the first cool breeze of fall.

I like to make enough to last a couple of meals and I also like to top compliant hot dogs with chili for a “chili-dog” night with a third meal made into a “chili-dip and chips night” using lots of toppings and plantain chips to dip into the spicy goodness.

For my strict AIP peeps, I haven’t forgotten about you. I have picked out 2 of the most popular AIP chili recipes for those that have not successfully reintroduced nightshades or for those who may be intolerant.  If you can tolerate peppers but not tomatoes, it would be possible to switch the tomato puree for nomato sauce but I have not experimented with replacing the chili powder with anything else.  For that reason, please see the other recipes if you are not ready to reintroduce chili powder.   If you are ready to reintroduce chili powder then any other ingredients can be omitted or replaced without effecting the outcome significantly.  You can find several AIP recipes, including more chili recipes on my Pinterest board here.

Before I move onto the MyCrazyJourney chili recipe, the first AIP recipe is the SMOKY AIP CHILI from Adventures in Partaking and .I love that she puts the carob powder in because I know that carob or cacao (cacao is not aip but a re-introduction) can lend a smoky taste to the dish.  She also uses radishes which can lend a spicy flavor to the stew as well.  The link to the recipe is here.

A second AIP chili recipe, the SWEET POTATO CHILI from A Clean Plate, uses sweet potato as the starch coupled with a nomato sauce and ginger, cinnamon and oregano for a savory bite to compliment the nomato sauce. The link is here.

I encourage you to use beef heart if it is available .  Chili’s, soups, and stews are a great opportunity to try beef heart as its flavor and texture are very similar to stew meat and slow cooking ensures that it is tender as it can be a bit dense.  Although, I find it tender no matter what and it doesn’t need to cook slow and long to reach a tender texture (one of the benefits of using grass fed beef heart).  But the meat is perfect for just such a dish. The remainder of the beef heart can be made into beef jerky for snacks later or separated and frozen for a later dinner.

Now that we have covered all our bases, let’s move onto the Wahl’s appropriate, Paleo version of Chili con Carne by MyCrazyJourney.  For your convenience, I have included some affiliate links where necessary to help you find products without added preservatives, allergens, or other “mystery ingredients”.

To make MCJ Paleo Chili you will need the following ingredients:

1 pint of bone broth

24 ounce of organic strained or pureed tomatoes. I use a brand called Bionaturae  (affiliate).  I specifically use this brand because it doesn’t contain citric acid, which is made from corn and yeast more often than not.  Of course, this can be subbed for an equivalent amount of nomato sauce.

1 lb of beef heart or stew meat if you cannot find a heart.  You could also use ground beef. Remember to try to always use grassfed beef that is not fed pesticides.  This significantly changes the nutritional profile and reduces your own toxic load as pesticides store in the fat and bones of the animal that eats them.  This rule should also apply to any bone broth used in your recipes.

2 cups of bell peppers  (Or zucchini for an AIP Version) (can be switched out for another vegetable if you need a no nightshade version)

2 cups of leeks or onions

3 cloves of garlic (more is great if you like garlic. It will only add more of a detoxifying element to this already nutritious meal)

1/4 to 1/2 teaspoon of sea salt

1/4 cup Chili Seasoning (an AIP reintroduction)

1 tablespoon of cocoa or carob. (trust me. it gives it a smokey, dark taste. think of this as similar to the ingredients of a mole’).  I use this or you could try this carob powder  if you have not reintroduced cocoa.

1-2 hot peppers. I used 2 cayenne chilis and it wasn’t hot at all. for more heat, use jalapenos. These may be omitted if you have not reintroduced them.  I suggest subbing for a bit of horseradish or radishes for a spicy effect. The horseradish will be spicier.  You could also add 1 to 3 teaspoons of Wasabi powder. Wasabi is part of the horseradish family and I have been able to find the powder which contains no added ingredients.  The paste will contain added ingredients, including allergens.

For topping and additions I suggest the following options:

Chopped Romaine Lettuce or other salad greens

Chopped Avocado

Chopped Tomato (AIP reintro)

Chopped Bell or Hot Peppers (AIP reintro)

Chopped green onion or other variety onion

Lime-Cilantro Cauliflower Rice

A wedge of Lime squeezed on top

Plantain chips– use them like you would have used corn chips in the past or do like me and dip into this chili like its a bowl of nacho dip.  If you are watching your carb intake, I would skip this addition. On the other side of the conversation, plantains are good for feeding the good bacteria in your gut so that is one reason that this would be a yummy and good idea.  If you are sensitive to cross contamination I suggest this brand here .   I’ve been glutened by plantain chips before and now only eat this brand.


Chop and dump all ingredients into a crock pot and cook on low for the day or high for about 3 to 4 hours or until all the ingredients are cooked and the flavors “marry”.  If I am home, I will start it on high and when I see some bubbling I will turn it down to low to finish cooking. We usually start ours by noon or somewhere around there to be ready by dinner.  If starting it before work, I’d leave it on low all day and skip high temperatures.

This recipe is for 2 people and will leave leftovers.  It could also feed 4 with no leftovers. It is a good way to sneak what is referred to as “offal” into the family dinner. (Offal refers to using all the parts of the animal) and is suggested to have with salad greens to get enough variety of types of vegetables. Enjoy!

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