Thursday, February 18, 2010

Paleo Chili

This recipe can be doubled and frozen in individual size ziplocs for easy lunches or leftover dinners that can be defrosted and reheated easily!

1 lb grass-fed ground beef
1 lb grass-fed stew meat
2 15oz can Crushed Tomatoes*
1 7 oz can tomato sauce*
1/2 c homemade salsa* (or purchased - as long as ingredients are kept to a minimum and no sugar added!)
1 4 oz can green chilies*
1 green pepper
1 red pepper
1 large onion
2 tsp ground cumin
2 tsp cocoa powder (no sugar, of course - I use certified organic)
1.5 tsp chipotle chile powder
1.5 tsp ground nutmeg
1 tsp ancho chile powder
1/2 tsp ground mustard
1/2 tsp ground cinnamon
1/2 TSP ground cloves
1 bay leaf
sea salt

Heat dutch oven over medium heat. Season the stew meat, if desired, with sea salt and pepper. Brown ground beef first, set aside. Brown stew meat 4 to 5 minutes. Dice and add the onions, green and red peppers; cook for another 5 minutes. Next add tomatoes, tomato sauce and bay leaf. Cover and let simmer for 1 hour.After one hour add in all remaining ingredients and spices. Cover and simmer for an hour and a half. If you want to thicken the consistency just remove the lid, increase heat, and bring to a boil until desired consistency is reached.

You can also do this in the crockpot - just brown your beef first and dump all other ingredients into the crockpot. High: 4-6 hours/Low-8-10 hours.

*Using canned food items can be convenient when you are rushed for time, but you should always read the ingredients label to make sure you are avoiding unfavorable ingredients.

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