Meaty Paleo Chili
Back in my pre-paleo days, we used to make a vegetarian chili full of beans. I don’t know what I was thinking because this meat filled chili is so much better! And, chili without beans = no chili farts…your friends and family will thank you.
The picture that goes along with this post is not very glamorous and I’d like to say it’s because chili is not very photogenic, but really it’s because I’m still trying to figure out how my camera works. When I’m not thinking about food, eating food or blogging about food, I’m busy reading about how to take pictures of food. My wish list of photography equipment is now almost as long as my wish list of kitchen appliances.
- 600 grams of ground beef
- 600 grams of stew meat (chunks of beef)
- 2 onions, chopped
- 2 green pepperoncini, chopped
- 1 red and 1 green bell pepper, chopped
- 6 cloves of garlic, finely chopped
- 1 can of tomatoes (8oz/ 240gm)
- 2-3 Tablespoons chili powder
- 3 Thai chilies finely chopped or 1 Tablespoon dried chili flakes
- 1 cup bone broth (or water)
- salt to taste
- Saute onions, pepperoncini, bell peppers and garlic in some coconut oil. Throw into your crock pot (slow cooker) afterwards.
- Brown your ground beef and throw it into the pot.
- Brown your beef chunks and throw in the pot.
- Now add everything else to the pot and cook for 3-4 hours. If you don’t have a slow cooker, you can cook this in a large pot on your stove top for 1-2 hours. The longer you cook it, the better it tastes.
You can top your chili with all sorts of wonderful things: avocado, chopped fresh tomatoes, chopped cilantro, chopped red onions or green onions and sour cream, grated cheese or plain yogurt if you eat dairy. An optional add in for something extra yummy: chopped sweet potatoes!
The best part about this recipe is the left overs you get to eat the next day.
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