Paleo Chili Recipe

I’ve been doing the Paleo Diet 30 day Challenge for almost two full weeks now. I feel great. I’ve lost weight, but most importantly I’ve learned new/better ways to cook the foods I love. I used to make a great pot of chili that I added about a cup of ketchup (High Fructose Corn Syrup) and of course most chili has thickening agents like flour in them.

This recipe has no flour or artificial sweeteners.

Ingredients

• 3 Large Onions Diced
• 2 Green Peppers Diced
• 12 Large Tomatoes seeded and cut up into chunks
• 2 Jalepeno peppers – seed and chop one finely
• 1 large mango diced
• 2 Pounds Ground Beef
• 4 Table Spoons of Chili Powder (I use the kind that comes in a bag. It’s normally with all the Mexican/Spanish spices)
• 3 Table Spoons Onion Powder
• 3 Table Spoons Garlic Powder
• 4 Cloves fresh Garlic – Minced
• 1 Tablespoon of Mediterranean Sea Salt
• 2 Tablespoon of course ground pepper – (Any pepper will do)
• Cayenne Pepper – only use a dash or else it will be really hot.
• Handful of cilantro, rinsed and chopped
• 4 Tablespoons of Olive Oil

Directions

In a large pan pour olive oil in until it coats the bottom of the pan. Not too much, but enough to sauté a large quantity of vegetables.

Add all veggies and mango –  except tomatoes

Add all seasonings

Cook for about 30-45 minutes on almost medium heat stirring often. You want your onions and green pepper to be translucent. This base is what give the chili it’s sweetness.

Add in the tomatoes and let simmer for another 30 minutes or until the tomatoes really start to break down.

Put in your two pounds of lean high quality beef – like Laura’s lean 92/8 beef or Nolan Ryan’s 90/10 and stir the meat thoroughly into the vegetable mixture.

Cook on a low heat for about 30 minutes until meat is browned and then let simmer at the lowest heat setting for another hour to allow the flavors to marry. If possible, store overnight and eat the next day – that’s when it’s best and thicker.

Serve fresh diced onions and avocado.