Easy Paleo Chili
Earth Fare emailed me this awesome coupon for 2 1/2 pounds of grass-fed ground beef for just $10. Originally at $7.99 a pound, this is a really, really good deal. I simply couldn’t pass it up, but what in the world would I do with 2 1/2 pounds of ground beef? Then it hit me: chili. I’ve been wanting to make chili ever since the weather started to officially feel like fall. Usually, I put a ton of beans in my chili and just a little bit of meat. Since I’ve started eating primarily paleo, I’m no longer eating beans. So what does that mean for my chili? Lots and lots of meat. Strictly ground beef can be boring so I added mild Italian sausage and some round roast to the mix to heighten the flavor. You can make this as spicy or as non-spicy as you want by fluctuating the chili powder amount you add to your own chili. I used 2 tablespoons and it was pretty spicy for me. Next time, I’ll just stick to 1 tablespoon for sure, but my husband sure loved it! I also utilized Bird’s Eye Recipe ready chopping onions & garlic to save on prep time. I also picked up the diced tomatoes with green chilli peppers in them to save me time on dicing my own. I’ll take whatever help I can get. So, if you are craving some chili, I highly recommend this recipe. It makes A TON so either have a lot of people over, freeze some of it, share it, or be prepared to be eating it for dinner for the rest of the week. Enjoy!
2 1/2 pounds grass-fed ground beef
6 oz. mild Italian sausage
1 pound round roast, chopped into pieces (or stew meat if it is cheaper)
2 bags – Bird’s Eye Recipe Ready chopped Onions & Garlic
1 red bell pepper – chopped
1 green bell pepper – chopped
3 tablespoons tomato paste
2-28 oz cans diced tomatoes with green chilli peppers (do not drain!)
1-2 tablespoons chili powder
1 tablespoon cumin
1 tsp fresh cracked black pepper
1 tsp dried oregano
salt to taste
1. In a 6 qt. pot, combine ground beef, sausage, round roast, onions & garlic, and bell peppers. Cook on medium high. Stir to crumble up sausage and beef. Cook all the way through.
2. Once all the meat is cooked through, stir in the tomato paste and seasonings. Add diced tomatoes with the juice. Bring it to a boil and lower the heat to low and simmer for 30 minutes uncovered. Serve immediately or turn off and cover to let the flavors continue to merge together. Top with freshly sliced avocado and enjoy!