Chili, Paleo

I was looking for a way to substitute beans in my traditional chili recipe.  My husband went on line and together we looked at a few.  Here is our “tweaked” version.  We added what works for us and took out what didn’t.  All the colors make it a  great visual for the palate too!  This is on the mild/medium spice level.

Full of vegetables and flavor!

• 1 lb ground beef (grass fed, if you can)
• 1 large sweet onion, diced
• 2 medium sweet peppers , diced (I used 1 red, 1 green)
• 2 medium/large sweet potatoes, peeled and medium diced
• 3 cloves garlic, minced
• 29 oz (2 CANS) diced tomatoes, NO sugar added or 4 large fresh tomatoes, diced
• 1/4 cup apple cider vinegar ( I used Bragg’s)
• 2 tsp cayenne pepper (you can use 2 Tbsp chili powder instead for a kick and/or 1 tsp chipotle chili powder…CAUTION, this one is SPICY))
• 2 tsp ground cumin
• 1 Tbsp paprika
• 1 Tbsp dried oregano or (2 Tbsp fresh & chopped)
• 1/2 tsp sea salt
• pepper, to taste
• cilantro, for garnish

Directions:

• Heat  dutch oven or large skillet over medium heat. Add ground beef and let it brown.  Drain off any excess fat.
• Add diced onion, peppers, sweet potato and garlic to the pan.  Season with sea salt & pepper.  Let everything saute for about 5 minutes or until onion is translucent.
• Add the spices to the pot, stir to cover vegetables. Let mixture saute for about 5 minutes, keep an eye that it does not burn on. This step is important to let the spices roast and combine with other ingredients.
• Add the apple cider vinegar to the pan, use a wooden spoon to scrape the bottom & sides of pan where most of the flavor is!
• Add the diced tomatoes and stir everything together.
• ( I transfer all my ingredients into my slow cooker and cook on low for 4 hours.
• Or you can cover and bring to a boil.  Then reduce heat and simmer with the lid cracked for at least 20 minutes…more time, more flavor!
• Season with additional sea salt & pepper, if desired
• Garnish with cilantro, if desired

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