|Chili isn't glamorous, but it is delicious.|
You might think that just about any chili would be paleo. Sure, beans aren't paleo, but lots of chili recipes don't include beans, so that's no big deal, right? Well, even if you remove the beans from a standard chili recipe, you've got at least one more problem ingredient to worry about. You may not know it, but traditionally chili is thickened with something called masa. What's masa? Corn.
To be a little more specific, masa is a corn meal, much like polenta or grits. In a super-traditional chili recipe, you'd add it to the chili while it was cooking, and the starches in the corn would thicken everything nicely. If you, like me, normally think about those little packets of pre-mixed chili spices when you think of making chili, you should be aware that they contain corn too. It's not in the form of masa; it's included as corn starch. Corn starch does the same thing as masa, but doesn't let you feel superior about how "authentic" your chili recipe is.
Pretension aside, how should you thicken your chili without resorting to some kind of corn product? Basically, don't let it get thin to begin with. This recipe uses tomato paste, which is nice and thick to begin with, so the only thing you have to do is avoid thinning it out by getting over zealous with the beef stock.