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
pepper


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.