My most favorite meal on cold nights is my husband’s Paleo Texas Chili.
There’s something about the warm stew-like consistency paired with the spice of the chili, and other peppers, that really warms your soul during the colder nights.
History of Texas Chili
Chili, or Chili con Carne, as some would call it, is simply ‘Chili’ with ‘Meat’ meaning that the most important ingredient was…Chili…hence it’s name today.
Historians agree that the earliest written description of Chili came from J.C. Clopper in the 1880’s, who lived near Houston, Texas.
In J.C. Clopper’s Journal and Book of Memoranda for 1828, he wrote:
“When they have to pay for their meat in the market, a very little is made to suffice for the family; it is generally cut into a kind of hash with nearly as many peppers as there are pieces of meat – this is all stewed together.” – J.C. Clopper
From that point forward, Chili Parlors exploded with popularity within Texas and continued spreading to where we are today.
Serve Texas Chili with…
Besides eating a big bowl full of Chili, which is still fine by me, check out some other options you have to pour your Chili over.
I absolutely love serving Texas Chili over Steamed Cauliflower.
The Steamed Cauliflower pairs great with the Chili because the flavor doesn’t overpower the Chili and it’s consistency is very similar to what cornbread would be.
Plus, it’s a guaranteed way that my family gets a vegetable with dinner.
Paleo Spicy Cornbread
If you’re dead-set on cornbread, check out this Paleo Spicy Cornbread recipe.
It has the texture of cornbread without any corn!
So goodbye GMO’s and hello spicy cornbread!
Texas Chili Toppings
The toppings are almost the best part and can add both flavor and spice!
Feel free to top your Chili with…
- Green Onions
- White Onions
- Nutritional Yeast
- Fried/Poached Egg
- 1 head cauliflower
- 2 tbsp ghee
- 1 yellow onion
- 4 garlic cloves
- 2 tbsp chili powder
- 1 tbsp cumin
- 2 tsp cayenne pepper
- 2 tsp smoked chipotle powder
- 1 tsp smoked paprika powder
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 2 tsp salt
- 2 pounds chunky ground beef
- 14 oz can stewed tomatoes
- Place cauliflower in a pot, fitted with a steamer basket, and filled partially with water. Steam over high heat.
- For the Chili, heat the ghee in a medium pot over medium-high heat.
- Finely chop the onion and garlic cloves and add to the pot.
- Stir for 3-5 minutes, letting the onions cook down, then add all the spices.
- Once the onions are translucent – after 5 minutes – add the ground beef.
- Stir 2-3 minutes to ensure the spices are mixed in with the meat.
- Stir in the tomatoes, then cover and let simmer, stirring occasionally for 30 minutes.
- Serve the Chili over Steamed Cauliflower and add whatever toppings you desire. (See list of Texas Chili Toppings above the recipe.)
Use Texas Chili for Other Meals
This Texas Chili can also be used to make other meals. Try making a big batch and create more amazing Paleo meals with the leftovers.
Here are a few options, but certainly not all.
- Texas Chili Parsnip Fries
- Paleo Tortilla Chips topped with Texas Chili
- Zoodles topped with Spicy Paleo Chili Sauce
- Chili Dogs using these Paleo hot dogs (@ Costco or Online)
How do you eat Chili?
Some serve it over over cornbread, some over gluten-free pasta.
How do you typically serve your Chili?
Comment below and join the conversation.