12 Minute Chili for Four

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I love this recipe because it shows how far a sharp knife and a cast iron skillet can take you. I use some braised cow tongue in this video, but you can easily substitute a protein of your liking.

If you want to see how the tongue was prepared, watch the Beef Tongue video. I braised two of them, skinned them, chopped them and froze them in quart containers with some of the braising liquid. Tongue has a lovely texture and is a favorite of mine for tacos or an alternative breakfast meat…

I am currently rocking it at Mind Body University in Pismo Beach, CA. I’m meeting some cool people and learning a ton! Here is my view as I type this:

Not bad, eh?

Anyways, I’ll keep this short because I have to get back to class.

Up next is a scallop dish with asparagus, roasted red peppers and bacon. I will also post the new recipe index by the end of the week. It will be a guide to all of the content of my site that will help you “Keep It Paleo!” with ease…

Hasta Pronto Amigos

Paleo Nick

12 Minute Cow Tongue Chili

Ingredients:

  • 4 cups braised cow tongue, skin removed and diced
  • 6 cloves garlic, sliced
  • 1 1/2 yellow onion, rough dice
  • 3 carrots, rough dice
  • 6 stalks celery, rough dice (no horse shoes!)
  • 1 red pepper, rough dice
  • 1 green bell pepper, rough dice
  • 2 zucchini, rough dice
  • 2 yellow squash, rough dice
  • 4 Roma tomatoes, rough dice
  • 1 can tomato paste
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • Kosher salt
  • Freshly ground black pepper
  • 12 sprigs fresh cilantro, rinsed
  • Olive oil

Preparation Instructions:

  1. Heat a cast iron skillet over medium-high heat until approximately 350°F.
  2. Add olive oil, garlic and yellow onion and cook for 1 minute.
  3. In a separate sauté pan, heat cow tongue over medium-high heat, stirring occasionally.
  4. Add carrots, celery, zucchini and yellow squash to onions and garlic and stir to coat all veggies with oil and garlic. Season veggies with chili powder and a pinch of salt and pepper.
  5. Cover skillet with a lid and cook 5-6 minutes, then add the tomatoes and tomato paste and stir well to dissolve paste. Return lid to pan and cook for 2-3 additional minutes.
  6. Add beef tongue, stir well to incorporate, and season with cumin.
  7. Once chili is simmering, taste it and adjust seasoning accordingly with salt and pepper.
  8. Spoon chili into serving bowls and garnish with fresh cilantro sprigs. Or, portion into containers and refrigerate for up to one week or freeze for up to 6 months.
  9. Share with your friends and help them….

“Keep It Paleo!”

 

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