Paleo Chili

Me and my family do enjoy a hearty chili on cold fall evenings, especially when we have been outside on various sports fields all day. Below is my chili recipe adapted for Paleo.

Ingredients:

• 1 lb lean grassfed ground beef

• 1 lb bulk Italian sausage

• 2 tbsp Olive Oil

• 1 large red onion (diced)

• 1 med Red bell pepper (diced)

• 1 med yellow bell pepper (diced)

• 4-6 cloves garlic (chopped fine)

• 1 lb baby Bella mushrooms (quartered)

• 1/4 c. chili powder

• 1 tbsp ground cumin

• 1 tbsp dried oregano

• 1 4oz can organic tomato paste

• 1 28oz can organic diced/crushed tomatoes

• 1 14oz can organic diced/crushed tomatoes

• 2 tbsp Texas Pete hot sauce

• Salt and pepper to taste

• chopped green onion (for garnish)

Directions:

1. In a large pot over med high heat, sauté onions and peppers for 5-10 min till translucent. Add garlic and sauté till fragrant.

2. In a separate pan, brown the ground beef and italian sausage.

3. Once browned and garlic is fragrant, add meat to the vegetables.

4. Using the same pan you browned the meat in – add 2 tbsp olive oil and sauté mushrooms for 10-15 min till nice and browned.

5. Add Chili, Cumin, and Oregano to the vegetable, meat mixture – stir to combine and let cook for 3-5 min.

6. Add the canned tomatoes, paste, and hot sauce. Add 1/2-3/4 c water till chili is the preferred consistency.

7. Add mushrooms to the mixture.

8. Taste and season with salt and pepper.

9. cover and reduce heat to low. Let simmer for 30+ min (or until you are ready)

10. Serve in big bows and garnish with some sliced green onions.