My mom is a great cook and there are two things that stick out in my mind that she made over the years…they were SO good that I continue to make them today. One thing was her tacos, they were the absolute BEST. Growing up me and any my brother's friends would come from far and wide on "taco night". The first time I made them for my stepsons, the older one ate twelve. True story. But now that I've gone Paleo, I don't make them that often… with the fried shells anyway.

The other thing was her CHILI. She has a unique story behind why she makes her chili this way, and it's pretty cute because no matter how many times you've heard it, if she's making it and you're around, you're gonna hear it again…

A little family history before I get to the Chili Recipe… My dad was a professional sports photographer when we lived in Los Angeles. He worked for ABC Sports, but mostly did freelance work. He got to meet some pretty cool guys back in his day…his favorite story to tell is how he had a job in the sand dunes in Palm Springs and how Steve McQueen broke his tricked out dune buggy he was loaned for the job and how the two of them, along with James Garner tried to carry it out of there…and how James Garner bitched at Steve McQueen the whole time for getting him into that mess! Through sports photography, my dad got to know Carroll Shelby, who's known for being an American automotive designer, race car legend and entrepreneur. He's best known for his involvement with the AC Cobra and later the Mustang-based performance cars. He met him originally when he was hired to photograph his cars. After that, they became fast friends. So what does any of this have to do with how to make Chili?….

In 1967 Carroll Shelby transformed 200,000 acres in Terlingua, Texas for the first ever chili cook-off and helped start the International Chili Society (ICS). My dad was there documenting the events for the first few years.

As he was developing his chili spices, he showed up at my parents house to test it out! He came with a couple of friends and my mom said he just "took over her kitchen" and taught her how he made his chili! He used his spices that he had put together in a "kit" that was sold in a small brown paper bag. It is still sold in grocery stores today, but now comes in a box...

My mom laughs when she tells this story because she said that Carroll Shelby started going through her cabinets looking for the "perfect sized bowls" to serve it in when it was ready…. he brought out her 100+ year old Limoge China! My mom almost had a heart attack. But nothing got broken and now they have a fun story to tell. It was so good that my mom never made Chili another way again…and now I carry on that tradition. I now have that fine China in my house and when I got it.... I was sure to have a big bowl of Chili in it

So, now we can get to the good stuff….how to make it.

The kit is sold in all grocery stores in the spice section. There is also a "White Chicken Chili" kit that is amazing too!. If you read the back, you'll see what you need and all the directions. (If you don't find the box, see below.) I use ALL the optional mix-ins. My mom used half stew meat and half ground meat. I happen to like all ground meat, so it's up to you, whatever you prefer. I also have a few hunters in my life, so I usually make Elk, Venison or Buffalo Chili….super healthy. Just make sure you get a high quality, grass fed meat. I use one diced green pepper and 1/2 an onion and sauté them while browning the meat. I always scan the floor for any stray onion pieces, they are toxic to dogs! Since going Paleo, I do leave out the Masa flour packet. It's still nice and thick without it. I always include the cayenne pepper packet because we like spicy! It doesn't make it too hot.

NOTE: Can't find the package in stores? No problem! Here's the equivalent of what's in the box...I measured it out for you;) Use 3/4 cup "chili spices", 1/3 teaspoon cayenne pepper (optional), and 1/2 tablespoon salt. You also need about 1 1/2 to 2 lbs ground meat, one 8oz can tomato sauce, one 8oz can filled with water, one 14oz can or box of diced tomatoes (I like the "fire roasted" variety). I add 1/2 to one diced onion and one diced green pepper to the meat while browning...

I brown 2 lbs ground meat and veggies in a large cast iron skillet first...

Don't forget to drain the fat if it needs it... I usually don't as game meat is so lean.

Transfer to a large pot, dutch oven and add all the other ingredients….or if I leave it for the whole day, use a Crockpot on low. Your house will smell heavenly...

You can add rinsed kidney beans at the end and heat through. They taste wonderful in it, but since going Paleo, I usually leave them out. I'll add them if I'm making it for non-Paleo company. I'll offer indulgent toppings like cheese and sour cream to my company too...kids love that. You could offer chopped red onion and chopped fresh parsley as toppings for your Paleo friends so they don't feel left out on the toppings.

I hope you enjoyed this fun chili story….maybe you'll start serving your chili in your fine china too! :)

This is fantastic served over Cauliflower Rice!