This recipe for Zenbelly Chili 2.0 is one of the recipes from Paleo Soups and Stews that I’m sharing here at zenbelly.com, and it’s one of my favorites. It’s sort of a mashup of Chili Colorado, and the original Zenbelly Chili from my first book, The Zenbelly Cookbook.
Zenbelly Chili 2.0
The recipe for the Jalapeño Cheddar Biscuits pictured with the chili is in Paleo Soups & Stews, but my Rainy Day Biscuits are great with it as well! I love Plantain Tortillas with it too.
If you’re looking for more year round soup recipes, Definitely check out Paleo Soups and Stews! In it you’ll find recipes for every type of soup and stew you could imagine, plus lots of noodles, breads, toppers, and even some dessert soups and cookies. Because cookies.
Plus! I made sure to include slow cooker and pressure cooker instructions whenever applicable. This recipe is one of them, so make sure to check the notes for the additional instructions.
Zenbelly Chili 2.0
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 135 minutes
- Yield: 4 - 6 servings
- Category: Main Course
- Cuisine: American
Ingredients
- 2 tablespoons lard, bacon fat, or avocado oil
- 1 large onion, (diced)
- 5 cloves garlic, (roughly chopped)
- 2 tablespoons tomato paste
- 2 tablespoons ancho chili powder
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 1/2 teaspoons salt
- 1 teaspoon smoked paprika
- 1/8 teaspoon cinnamon
- 2 1/2 pounds beef chuck, (cut into 1-inch pieces)
- 1 cup brewed coffee
- 1 28 ounce can diced tomatoes
- 2 tablespoons chipotle paste or chopped chipotle peppers in adobo
for serving:
- dairy-free sour cream or sour cream
- sliced green onions
- sliced avocado
Instructions
- Heat the lard in a large, heavy-bottomed pot over medium-high heat. Add the onion and cook for 5 minutes, or until it starts to soften. Add the garlic, tomato paste, chili powder, coriander, cumin, salt, smoked paprika, and cinnamon and cook for another minute or two, stirring constantly, until very fragrant.
- Add the beef, coffee, tomatoes, and chipotle paste. Stir, scraping up any browned bits that are stuck to the bottom of the pan.
- Bring the chili to a simmer. Turn the heat down to low and cook, partially covered, for 2 hours, or until the meat is very tender.
- Serve topped with sour cream, green onions, and avocado, if desired.
Notes
SLOW COOKER INSTRUCTIONS:
- After completing Step 2, transfer the contents to a slow cooker.
- Cook on low for 8 – 10 hours, or until the meat is very tender.
PRESSURE COOKER INSTRUCTIONS:
- Use just 1/2 cup of coffee and drain the juices from the tomatoes before adding them.
- After completing Step 2, transfer the contents to a pressure cooker. Secure the lid and cook on high pressure for 35 minutes.
- Allow the pressure to release naturally for 10 minutes before turning the valve to release the remaining pressure.
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Susan says
I have Zenbelly on Kindle and I LOVE it and I live locally and hope to sometime meet you!
This chili looks delish, and I like the beef chunks vs. ground. I love the coffee addition too.
Two Questions:
1) If I’m going to make this and freeze it, will it hold up? Or would you tweak anything?
2) Would you ever add in chocolate too for a mole-ish chili? Like cacao powder or other?
Thanks!
zenbellyblog says
Hi Susan, Thanks! I will be doing a couple of events in the area, more on that soon! I hope you can make it to one or both of them 🙂
1) this should freeze well as written, just make sure it’s cool before you put a lid on it and freeze it
2) I think that would be great! I actually had to double check the recipe because I thought it was already in there! Must be another recipe I’m thinking of. But yes- caca powder or good quality chocolate would be great!
Susan says
Thanks Simone, that’s great!
Yes, please keep me posted on your upcoming local events!!!
Susan says
Decided to make your original recipe this time since I had ground meat on hand. Used 1/2 beef and 1/4 each turkey and pork. HOT, but delish! For the last bit of leftovers on day 3, I dolloped ~2T each in Siete Coconut Cassava tortillas, topped them with shredded Jack, rolled them up in a pyrex dish (spread a little of the sauce in the dish first) and then spread every last drop of sauce over the top. I topped them with more shredded Jack, drizzled crema (sour cream and milk) and pumpkin seeds, covered them with foil and warmed them in the oven for 30. Then I avocado slices on top and chopped cilantro and chives. AMAZING!!!
I made this for a weekend in the mountains with two hungry bike riders and they could not stop eating it and gushing about it, exclaiming how it got even better each day!
Thank you!
I’m pre-ordering your new book on Amazon now — can’t wait!!!
zenbellyblog says
Awesome Susan, thanks! Your leftovers sound incredible!!!
Amy says
Hi there! I am going to make this tomorrow for a family dinner. I would like to double the recipe, but always hesitate with soups and stews. Is there any ingredient I should modify if I am doubling?
zenbellyblog says
Hi! With this, you could just double everything. The only caveat to that is if you make it in a pressure cooker; in that case, use maybe 1.5x the liquid since nothing evaporates and too much liquid could make it watered down / too liquidy. Hope that helps!
Suzanne Guest says
This sounds delicious! I can’t have caffeine – what could I swap the coffee for? Thank you!
zenbelly says
Thanks! The coffee gives it an interesting flavor, so if you could use decaf, that would be my first choice, but if that’s not an option, I would just add more tomatoes or tomato juice along with a little but of coconut aminos or tamari