New Mexican Paleo Chili

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Ingredients
  • 1½ lb of Pork Rump
  • 1 lb of Beef Shoulder
  • 1 Yellow Onion, chopped
  • 1 Yellow Bell Pepper, chopped
  • 4 Garlic Cloves, minced
  • 1½ cup of Raw Cashews
  • ¼ cup of Apple Cider Vinegar
  • 6 Dried New Mexican Red Chile Pods (about 1 cup of large chile flakes)
  • ¼ cup of New Mexican Red Chile Powder (Anaheim, Sandia, or Chimayos)
  • 2 teaspoons of Cinnamon
  • 2 teaspoons of Mexican Oregano (or sub regular oregano)
  • 1 teaspoon of Black Pepper
  • 1 teaspoon of Nutmeg
  • 15 ounces of Tomato Sauce
  • 1½ cup of Vegetable or Chicken Broth
  • up to 2 extra cups of Vegetable or Chicken Broth
  • 2 Tablespoons of Lard or Cooking Fat
Instructions
  1. Set the oven rack to a level where your dutch oven pot can rest in the center. About the second notch up in a standard oven.
  2. Preheat to 325F.
  3. Chop the beef and pork meat into 1-inch cubes.
  4. Cut the stems off the red chiles and discard. Finely chop the chiles or pulse them in a food processor until they are about the same size as the onions. You may keep the seeds in for a super hot chili :) I kept about half of them.
  5. Heat your dutch oven pot on the stove top to medium high and add the cooking fat.
  6. Add the beef and pork cubes and cook until brown. Remove the meat from the pot, while leaving the fat in the pan, and set the meat aside.
  7. Add the onions and garlic to the pot and cook until the onions are almost translucent.
  8. Stir in the apple cider vinegar to deglaze the pot.
  9. Mix in the chopped dried red chile pods, and cook until the chile oils start to seep.
  10. Add the cinnamon, oregano, nutmeg, red chile powder, pepper, tomato sauce, and cashews. Stir until combined.
  11. Add and stir in the browned meat.
  12. Add the 1½ cup of broth and mix until combined. The meat level should be above the liquid surface.
  13. Cover the pot and place in the oven.
  14. Bake at 325F for about 60 to 90 minutes. Cashews should be almost completely soft.
  15. Add the chopped bell pepper. You may add extra broth at this stage until you are satisfied with the thickness.
  16. Return the pot to the oven with a closed lid and bake for another 15 minutes.
  17. Enjoy!
Source: 
Paleo Fondue

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