Sometimes you just need something warm. Its in single digits here most days lately, and that makes me want comfort food. One of our favorite things to eat has always been chili. But since going Paleo, my definition of chili has changed. It used to be chock full of beans, limited in veggies, and had added sugar. Well, not anymore. This chili packs a nutritional punch with lots of veggies, grass fed protein, healthy fats, and zero added sugar. The fire roasted tomatoes really kick up the flavor. Even our most picky kid tester tried and liked this tonight (ok, so I did have to pick the spinach out, but I still say its a win!)
FIRE ROASTED PALEO CHILI
2 lbs grass fed beef (we buy ours in bulk from US Wellness Meats)
1 medium onion (or half a large one), diced
1 red, orange, or yellow pepper, diced
1 cup baby carrots, sliced into small discs
5 handfuls baby spinach (about 5 oz)
1 large can of crushed fire roasted tomatoes
1 large can of diced fire roasted tomatoes–drain out liquid
1 large can of diced tomatoes–drain out liquid
2 Tbsp of oil or fat for sautee (I use grass fed ghee)
1 tsp garlic powder
1 tsp onion powder
2 Tbsp cumin
2 Tbsp chili powder
salt and pepper to taste
In a large skillet on low to medium heat, melt the ghee and add the onion. Sautee until translucent. Add the grassfed beef and brown (grass fed beef is much better browned at a lower temp).
Meanwhile, melt the other 1Tbsp of ghee in a large stockpot and add the peppers and carrots. Sautee over medium heat while the beef is browning.
Once the veggies are softened a bit (5-8 mins or so), add the crushed tomatoes, and both cans of diced tomatoes.
Drain meat (if you prefer a less oily chili). To the meat, add 1 Tbsp of cumin, 1Tbsp chili powder, garlic powder, onion powder, lightly salt and pepper.
Add the meat to the stockpot and stir to incorporate.
Put the remaining spices in the stockpot and bring the heat up until bubbling. Turn heat down and simmer 30-45 mins.
Top with avocado and fresh cilantro.