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Mmmmm, chili…

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!