Paleo Chili

Ingredients:

  • grassfed sirloin steak – 1 pound, cut into bite-sized pieces
  • grassfed ground beef – 1 pound
  • bulk Italian sausage – 1 pound
  • butternut squash – 1 small or 1 package pre-cut, but into 1/2-inch dice
  • onions – 2, chopped
  • sweet red pepper – 2, chopped
  • extra virgin olive oil or coconut oil – 1 Tbsp
  • crushed tomatoes – one 28 ounce can (Muir Glen Organic Fire Roasted)
  • diced tomatoes – two 14.5 ounce cans (Muir Glen Organic Fire Roasted)

Spices:

  • bay leaves – 2
  • chili powder – 2 Tbsp
  • paprika – 1 Tbsp
  • dried oregano – 1 tsp
  • ground cumin – 1 tsp
  • crushed red pepper – 1/2 tsp
  • sea salt – 1/2 – 1 tsp

Garnish Ideas:

  • avocados – 2 ripe, mashed and seasoned with a little salt and pepper
  • black olives – sliced
  • onions – chopped
  • jalapeno peppers
  • paleo sour cream

Preparation:

  1. Preheat oven to 400ºF.
  2. Peel and cube squash, transfer to a rimmed baking sheet and bake for 15-20 minutes or until it just begins to soften. Remove from oven and set aside.
  3. While squash bakes, cook sausage and ground beef in a large skillet over medium heat. Use a slotted spoon to transfer meat to a stock pot or Dutch oven.
  4. Add steak to the drippings in the skillet and brown on all sides, stirring occasionally. Use a slotted spoon to transfer to the pot.
  5. In a large skillet over medium heat, warm 1 Tbsp oil. Add chopped onion and peppers and cook until onion starts to become translucent, about 10-15 minutes.
  6. Add squash, onions, peppers, tomatoes, and spices to meat mixture. Stir and simmer over medium heat for 30-60 minutes to blend flavors.
  7. Top with mashed avocado, chopped onion, chopped jalapeno, and chopped black olive, if desired.

Enjoy this warming, hearty Paleo Chili!

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