This Paleo Chili is so EASY!! OK…well…if you are a “no night shades” type of person, then you wont eat it…but for the night shade Paleo eaters…this is really good! The easy recipes are the best ones. I mean, yes, I do have days where I want to make something more complicated, and its very good, but quick good food makes a lot more sense for some of us! I am telling you guys…the number 1 thing I hear from people is “I don’t have time”. I hear it every…single…day. People don’t seem to have time to eat right, or have time to meal prep, or have time to workout. My only advice would be…anything worth having takes work. Sometimes you have to change your schedule…its about MAKING time not just having it. I believe 90% of the healthy people in the world make time for their meals and fitness. Maybe at first it was inconvenient, but as you get used to it, things get much easier and just become routine. Think about your career…more than likely they didn’t come to your door and ask you to work for them. Most people have to work towards their ideal career, even if it takes time and hard work, it ends up paying off in the end. Same goes for kids, most kids don’t raise themselves to be good adults…work is put in to being a parent so they can grow up to be respectful and successful adults. That’s the goal anyway. In life, work goes into everything you want. That is my opinion at least!
Anyway, its been raining here and has been in the 50-60 degree range. So, go figure, the one day I decide to make chili, its 70 out haha. Not chili weather, but it was good anyway! I highly suggest making this when it gets colder…I know my friends in California have over 100 degrees right now! One of the benefits of being in Germany is its winter about 8 months out of the year! I’m not a big summer person…so it works out well for me!
On to the recipe…I hope you enjoy it!
3 Bell Peppers, any color (I used 2 green, 1 red)
4 small Onions (or 1 large)
3 Garlic Cloves
2 lbs Lean Ground Beef
2 cups Chicken Stock
2 Tbsp Chili Powder
1 Tbsp cumin
1/2 Tbsp oregano
1/2 tsp black pepper
1/4 tsp salt
1 tsp Cayenne Pepper (optional for heat)
Preheat your oven to 400 degrees.
Cut all your veggies in half, and place on a baking sheet like this…..you leave the jalapeno whole. You also want to place the garlic on the pan too, but keep the cloves in the paper.
(It looks so pretty right!)
Roast for 30 minutes, then use your tongs to turn all the veggies over, and roast another 25 minutes.
Remove the pan from the oven, and place all the roasted veggies in a stock pot. Make sure to remove the stems from the jalapeno, and the paper from the garlic.
Add the 2 cups of chicken stock to the chili, and use your emulsion blender to smooth it out. The more you blend, the smoother it will be. I like my chili a little chunky, so I didn’t blend it as much.
*If you do not have an emulsion blender, just use a regular blender.
Heat a large pan with coconut oil, and add in the ground beef, then season with salt and pepper. Use a wooden spoon to break up the beef, and cook until browned.
Drain the beef in a mesh sieve, or remove with a slotted spoon to get rid of the grease. Then add the beef to the chili.
Add in all the seasonings, and let everything cook together for 20 minutes.
You can serve with any or no toppings…I used Kerry Gold Cheddar and onions…but you can use avocado as well
Recipe makes 7 servings, each serving is 2-1/2 cups
Net Carbs 10g