As with anything great, this is a process, but worth it. And some of the techniques might seem a little weird, but they work. Food science is an amazing thing, especially when it yields such delicious results.
Paleo Chili with Sweet Potatoes
3lbs - ground beef, grass fed, 85/15 lean
1tsp baking soda
1 1/2tsp salt
6ea ancho chiles, dried, stems & seeds removed
1Tbsp smoked paprika
1Tbsp garlic powder
1Tbsp ground coriander
1Tbsp cocoa powder, unsweetened
2tsp oregano, dried
1/2tsp thyme, dried
1Tbsp coconut oil
1 onion, small diced
1 bell pepper, small dice
1 jalapeño, fine dice
5 garlic cloves, minced
2cups coconut milk, whole fat
1can diced tomatoes
2 sweet potatoes, large diced
2Tbsp apple cider vinegar
1) in a large bowl, mix the ground beef, water, baking soda and salt until thoroughly combined. Set aside, covered, for 45 minutes. (this process increases the alkalinity of the meat and helps it retaining moisture while browning)
2) In a hot, dry dutch oven toast the ancho chiles until slightly browned and very fragrant, about 4-6 minutes. Remove from heat into a food processor.
3) Add the remaining spices to the food processor and process until the chiles are pulverized and powdered. Set aside.
4) Heat the coconut oil in the dutch oven over medium heat and add the onions, bell peppers, and jalapeños. Saute until soft and the onions are translucent. Add the garlic and continue to saute for another minute.
5) Add the meat and cook until the meat is cooked through and browned.
6) Preheat the oven to 275f
7) Add the coconut milk, diced tomatoes (with juice) and sweet potatoes to the pot and bring to a simmer.
8) Cover the dutch oven and place in the oven for 2 hours. Don't open it. Don't take it out. Just leave it alone.
9) Remove from the and stir in the apple cider vinegar. Continue to stir until the fat is incorporated back into the chili. Adjust seasoning and serve hot.