This recipe is from our article on Resistant Starch.

Known as yuca (sometimes spelled yucca), cassava, manioc, or tapioca (when ground, dried, and processed), this starchy tuber native to South America has a mild flavor and is texturally similar to that of a potato. In this recipe, prepared yuca (fresh or frozen peeled yuca root that has been boiled until fork tender in salted water, then cooled overnight in the refrigerator to maximize resistant starch content) is used as compliment to the traditional “Chili con Carne” recipe featured in “The Ancestral Table” by Russ Crandall (


+ 1 lb prepared yuca (cassava), cut into 1” squares
+ 1 medium onion, coarsely chopped
+ 1 TBSP butter
+ 6 cloves garlic, minced
+ 1-1/2 TBSP, ground coriander
+ 1 TBSP ground cumin
+ 1 tsp sea salt
+ 1 tsp black pepper
+ 1 tsp paprika
+ 1 tsp oregano
+ 1 tsp cayenne pepper
+ 1 tsp red pepper flakes
+ 2 bay leaves
+ 2 lbs grass-fed beef
+ 1 (14.5 oz) can diced tomatoes
+ 2 (14.5 oz) cans pureed tomatoes
+ 8oz smoked sausage (such as andouille or linguica), cut in half lengthwise then cut into 1” pieces
+ 2 TBSP mayonnaise (for a Paleo-friendly recipe, check out this one from WellFed)
+ 2 TBSP unsweetened cocoa powder

For garnish

+ Prepared guacamole
+ Sriracha hot sauce (for a Paleo-friendly recipe, check out this one from NomNomPaleo)


1. In a large stockpot, melt the butter over medium heat. Add onion and sauté for about 5 minutes. Add garlic, spices, and bay leaves and sauté for an additional minute. Add the ground beef directly to the pan and cook until browned. Add tomatoes (both the diced and pureed), cover the pot, and reduce the heat to a low simmer. Allow the chili to cook for 1 hour.

2. In a separate pan, brown the sausage over medium heat. Remove the lid from the chili and add the sausage and prepared yuca. Allow to simmer for an additional hour.

3. Ten minutes before serving, stir in the mayonnaise and cocoa powder. Taste the chili and adjust the seasoning to your liking, adding more salt, pepper, or cayenne/red pepper if desired.

4. Garnish with a dollop of guacamole and a drizzle of sriracha.