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.


  • 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


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.


Grad School Recipes

Bed and Breakfast Quiche with a side of Stress

This morning I got up and baked enough quiche for 30 people. I decided to make a simple quiche lorraine and sausage potato quiche. I’ve never made quiche before and so I Googled “Breakfast Quiche Recipes” and found some good ones.

Needless to say, the Sausage Potato quiche was my favorite. Filled with eggs, cottage cheese, colby jack and big bag of hashbrowns – it was less eggy than most quiches. It’s topped with crumbled sausage – which was actually my idea, the recipe called for bacon but the Quiche Lorraine had bacon in it and so I decided on sausage.

Unfortunately, our meeting at work that I was cooking all this food for was at 9:00 a.m. I got up at 6 and started working on the food and was barely done by 8:15. Quiche takes 45 minutes to cook and on top of that I had cinnamon and blueberry rolls to bake as well.

Not only was I in charge of food for the quarterly department meeting, I was also in charge of the slides, introducing each presenter and making the slides look amazing. I pulled it all off flawlessly, but when it was over I was so exhausted that I took a half day off.

The half day off was used to study for a mid-term exam for a mini-mester that I am taking in Graduate Level financial accounting. Blech.

Since this recipe was so dang delicious I thought I would share the recipe with you. Everyone at work loved it as well.

Bacon and Potato Quiche presented by Gilead’s on the Lake Bed & Breakfast 

5 eggs
1/2 bag unthawed Potatoes O’Brien
2 cups Monterey Jack/Colby Cheese divided
10 slices cooked & crumbled bacon
1 cup cottage cheese
Couple sprinkles garlic salt
Beat 5 eggs in a bowl. Sprinkle in some garlic salt (to taste) and then add Potatoes O’Brien, cottage cheese, and 1 cup Monterey Jack/Colby. Beat until nice and smooth by hand. Pour into lightly buttered Quiche dish and bake at 375 degrees for 35 minutes. Remove from oven. Put 1 cup Monterey Jack/Colby cheese on top and the 10 slices of cooked crumbled bacon on top of the cheese. Cook 5 more minutes until the cheese is melted.

Note: Cheddar Cheese may be used in place of the Monterey Jack/Colby Cheese