Thursday, April 19, 2012

Southwest Chili with Grass Fed Beef & Vegetables

After many hours spent in the kitchen, I have found success with combining a variety of chili recipes into one. Paleo chili substitutes the beans for veggies ,and it's hard to tell the difference. Original chili recipes are always delicious, but there is just something about smokey chipotle flavors and fresh lime that takes ordinary chili to the next level. This Southwest inspired chili may become your new go-to chili recipe!

1.5-2 pounds grass fed ground beef
1 carton (32oz) gluten free beef stock
1 small can green chili peppers
1 poblano pepper roasted
2 cloves fresh garlic minced
1 can diced tomatoes
1 large onion diced
2 cups celery diced
1/2 cup carrots diced
1 can (8oz) tomato sauce
2 tablespoons Chipotle spice
3 tablespoons chili powder (more or less to taste)
4 tablespoons cumin (more or less to taste)
Sea salt and black pepper to taste
1 teaspoon liquid smoke
1 lime juiced

1.) Place onions and 1/2 tablespoon EV coconut oil in large Dutch oven and saute over medium high heat for 5 minutes. Meanwhile, brown ground beef, drain fat and set aside.
2.) Add can of diced tomatoes, carrots, celery, garlic, green chili peppers, and diced poblano pepper (skin removed) to Dutch oven. Simmer for 5 more minutes. Add in beef stock, tomato sauce, chipotle spice, chili powder, cumin, salt, pepper, and liquid smoke. Bring to a boil.
3.) Add ground beef to Dutch oven and reduce heat to a simmer. Cover with lid and continue cooking on low for 1 hour or until chili has reached desired thickness. Mix in fresh lime juice at end of cooking time.
4.) For Primal, serve with all natural, preservative free sour cream (Daisy).

*Remember to taste test the chili as you are cooking it. Add in more spices if need. Experiment with different flavors and have fun in the kitchen!

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