There’s nothing better this time of year than to come home and warm up with a bowl of delicious chili. And I love it even more by day 2 or 3! Here’s how I make it Paleo style:
- Grassfed beef or bison 2 lbs (I like to use 1 lb bison, 1 lb beef)
- 1 tbsp Kerrygold butter
- 1-2 tbsp garlic, minced
- large eggplant, chopped
- sliced mushrooms
- onion, chopped
- squash, chopped
- handful of spinach
- can organic diced tomatoes
- 2-3 cans organic tomato sauce
- 2 tbsp chili powder
- 2 tsp celtic sea salt
- 1 tsp pepper
- 1/4- 1/2 tsp cayenne pepper
- 1 tsp cumin
- 1 tbsp raw Cacao powder
- 1 tbsp apple cider vinegar
Melt butter is large pan and add garlic. Once the garlic is starting to turn brown, stir in eggplant and mushrooms. Cook 5 or so minutes and then add in the onions and squash. In a separate, and even larger pot, cook meat until it’s browned, then add in the vegetables, spinach, and all the rest of the ingredients. Cook on low for a couple of hours. Then add avocado, cheese, greek yogurt or sour cream and enjoy!