Happy winter St. Johns! It is officially cold out there! During these cold winter months, I like to warm up from the inside out with delicious homemade soups. This paleo chili is an easy breezy dish I made that was so tasty I wanted to share it. I have a hard time following a recipe, so I combined two, added a few extra things and came up with this concoction. The beautiful thing about this dish is that it makes a huge pot and you will have tons left over. I get real excited about not having to cook every single meal. Left-overs equal HAPPINESS! This is a paleo version of chili, so it contains no beans. Instead, I used butternut squash and both red and orange peppers to make it interesting. The cocoa powder and cinnamon may seem strange, but trust me here and just try it! If you wish to change it up, you can add your favorite beans. Or you can omit the meat and add beans for a vegetarian option. Here is the recipe:
Allison’s Paleo Chili
Ingredients
1 pound of grass-fed ground beef
1 pound ground pork (if desired or use all beef)
1 onion, diced
2-3 orange or red bell peppers, diced into medium size pieces
1 medium butternut squash, peeled and cubed
2 boxes of finely chopped POMI brand tomatoes (or any canned tomatoes)
4 cups of bone broth (homemade or look for boxes that say bone broth rather than stock)
1 cinnamon stick
2 tablespoons of unsweetened cocoa powder
2 tablespoons of cumin
cayenne to taste (optional)
sea salt and black pepper to taste
Directions
Cook the ground beef and pork with the onion in a large pot until brown. Strain the fat if desired, then add all other ingredients and simmer until the squash is soft, about 40 minutes on low-medium. I served mine with side of avocado, chopped parsley and a drizzle of walnut oil. Easy and delicious!
