Delicious Paleo Chocolate Chili Recipe with Venison in Crockpot – Pirate Lifestyle TV ™ Episode 044

By | 2015-08-02 Episode for the Pirate Lifestyle TV Show.

An amazing paleo chocolate chili recipe, and we added venison.

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Ahoy, I’m Capt Rob Lee and welcome to Pirate Lifestyle! Arrr

We bought this awesome paleo magazine. And it has a great chocolate chili recipe in it. I photocopied the page, and I’m gonna pin it up behind the stove over here. And let’s get started making this great chili.

A pound and a half ground beef and a pound of venison.

Cooking on a medium heat.

Chop up the two onions.

We will be cooking this in a crockpot.

Next mix up the dry ingredients.

I am adding two cans of diced tomatoes.

Mix everything together, and stir it like you mean it!

Add in the tomato products.

Out it goes up to the cockpit to cook.

After two hours, giving it a taste test.

Man is this stuff good!

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2 tablespoons coconut oil
2 medium onions, diced (about 2 cups)
4 cloves garlic, minced (about 4 teaspoons)
2 pounds ground beef
1 teaspoon dried oregano leaves
2 tablespoons chili powder
2 tablespoons ground cumin
1 1/2 tablespoons unsweetened cocoa
1 teaspoon ground allspice
1 teaspoon salt
1 can (6 ounces) tomato paste
1 can (14.5 ounces) fire-roasted, chopped tomatoes
1 can (14.5 ounces) beef broth
1 cup water

1. Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they’re translucent, about 7 minutes. Add the garlic and as soon as it’s fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it’s no longer pink.
2. In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice, and salt. Combine with a fork, then add to the pot, stirring like you mean it. Add tomato paste and stir until combined, about 2 minutes.
3. Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least two hours. Do not skimp on the simmer! Serve in deep bowls with big spoons.

We used 1.5 pounds of high quality ground beef and 1 pound of venison.

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