Award-Winning Paleo Chili

PREPERATION

This recipe was inspired by Robb Wolf. Heat a medium size dutch oven or wide pot to medium-high, and add 2-3 TB cooking fat. Add ground meat to the pot and break apart, trying to not to move it too much, in orde to get a sear on the bottom. Once you have a nice brown on bottom, add chili powder, cumin, garlic, chili flakes, cinnamon and nutmeg to meat and stir well to evenly distribute. Add some salt and pepper, be generous. When meat is evenly cooked, remove from pot, leaving any cooking fat behind for veggies. Add onion to pot, cook till translucent, then add bell peppers. Add salt and pepper to taste. Cook for 5 minutes, then add diced garlic. Stir well, then add tomato paste and stir well. When fragrant, add the canned tomatoes and break apart with your wooden spoon. Bring to a simmer, then add meat and its juices back to pot. Add bone broth to pot, to come just below the surface of the whole mix- but not over! Bring to simmer, and cover. Lower heat to maintain a low simmer, and cook for 20 minutes. Serve warm, and top it UP! Cilantro, lime, tortillas, sour cream or coconut yogurt...make it your own.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

INGREDIENTS

2 lb Grass-Fed Beef/Lamb/Bison/Turkey/Pork or any mixture of those

2 medium red onions, finely diced

2 green bell peppers, finely diced

3 red bell peppers, finely diced

1 orange or yellow bell pepper, finely diced

6 cloves garlic, finely diced

1 (28oz) can stewed tomatoes

3 TB tomato paste

2.5 TB chili powder

1 TB cumin

2 tsp Garlic Powder

2 tsp Chili Flake

1/2 tsp cinnamon

1/2 tsp nutmeg, freshly grated is best

1 jar Kitchen Witch (or homemade!) Beef Bone Broth

Salt and Pepper

Fat of choice

 

Optional (paleo) Toppings and Sides

Sliced Green Onion

Coconut Yogurt

Cauliflower Tortillas

Spicy Arugula

Cilantro

Lime

Stacy Hoover