In the spirit of yet another round of snow hitting the Chicago area tonight, I decided to give this paleo chili recipe a try. I definitely give it 5 out of 5; it was definitely yummy!
Paleo Chili
Serves 4
1 pound ground meat; bison, turkey, grassfed beef, your choice
1 medium onion, chopped
1 celery heart, chopped
3 medium carrot, chopped
3 cloves garlic, minced
2 tablespoons ground chipotle powder or cayenne pepper
2 tablespoons ground cumin
2 teaspoons ground coriander
1 14-ounce can diced tomatoes (no-salt added variety)
1 28-ounce can tomato puree
olive oil
Heat a couple tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, celery and carrot and sauté until onion is translucent. Add the spices and allow to toast a bit before stirring into the veggies. (Feel free to adjust quantities of spices to suit your tastes.) Add the minced garlic and cook until fragrant.
In a separate pan, cook the meat until browned throughout and then drain. Add to the sautéd veggies and stir in the diced tomatoes and tomato puree, add water to thin the mixture if necessary.
Season with salt and pepper to taste. Simmer to bring together flavors – approximately 20-30 minutes. Serve and enjoy!
I have to give credit where credit is due; I originally found this recipe from the Crossfit Chicago Bison Chili recipe blog.
