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Are you ready for some football! I sure am. I love everything about it. Of course you wouldn’t know that because I’m always cooking in the kitchen during the game. My favorite part, truly, is that everyone gets together, piles on the couch and yells at the TV. Well, at least in my house.

You can’t have football without a snack table, which is why I’m always in the kitchen! If you are like me, this time of year is the hardest to eat healthy. In a sea of cheese sauces, pizzas, chips and whatever that stuff that looks like cheese is, there is one dish that can hold its own on any snack table. Chili. Yep, Beef Chili. The true kind that doesn’t have beans or a bunch of “secret ingredients.” The real stuff. Slowly simmered to perfection.

This beef chili is easy to make but does take time to simmer, so if you don’t have 6-8 hours, just throw it in the crock pot! I usually make a big batch to freeze in quart bags for later. Now move over, some is sitting on the remote!

Snack Table Worthy Paleo Beef Chili

• Prep Time: 20 miuntes
• Cook Time: 6-8 hours
• Makes 3 quarts

Ingredients

• 2 Tblsp. Olive oil
• 2 lbs – grass-fed organic ground beef (try for 15% fat)
• 1 large sweet onion, diced
• 1/2 head garlic, minced
• 1 Anaheim pepper, diced
• 1 jalapeno pepper, diced
• 1 poblano pepper, diced
• 2 chili peppers, diced
• Julice of 1 orange
• 2 qts chicken stock (homemade is best)
• 1 28oz can of crushed (not diced) roasted tomatoes

Spice Blend:

• 1/4 c. New Mexico Chili Powder
• 1/4 c. Cumin, ground
• 1/8 c. Smoked Paprika
• 2 Tblsp. Allspice
• 2 Tblsp. Thyme, dried
• 1 Tblsp. Cayenne Pepper
• Salt and Pepper

Garnish:

• Lime wedges
• Peppers, diced
• Green onion, diced
• Cilantro, chopped

Instructions

1. Drizzle olive oil in the bottom of a 4-quart or larger soup pot. Put in the ground beef and turn to medium heat.
2. Cook the beef until it is almost all brown. You may have to add a little of the chicken stock now, to prevent sticking to the bottom of the pot.
   
3. Add the onions, garlic and peppers. Saute until the veggies are softened.
4. Add the spice blend and continue to saute.
5. Once incorporated, add the canned tomatoes with their juice, orange juice and chicken stock. It may seem watery now, but after 6-8 hours of simmering it will be thick like paste.
6. Turn to medium high heat until it comes to a gently boil. Reduce heat and bring to a high simmer for 15-20 minutes. Be careful of the splatter, so stir frequently.
7. Reduce the heat to medium low and keep at a low simmer. There should be small bubbles and steam coming from the pot. Stir occasionally.
8. Keep this low simmer for 6-8 hours. It should start to thicken significantly. During the last 45 minutes of cooking you should need to continuously stir to keep it from sticking to the bottom.

Serve hot in a bowl garnished with cilantro, a lime wedge and some green onions. Or serve on a baked sweet potato for a hearty and filling meal.

The possibilities are endless! For other ideas of snack table worthy dishes check out Paleo Appetizers for Parties.
[amd-zlrecipe-recipe:43]

 

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Yield: 3 Quarts

Snack Table Worthy Paleo Beef Chili

Print

Prep Time 20 minutes

Cook Time 8 hours

Total Time 8 hours 20 minutes

Ingredients

• 2 Tblsp. Olive oil
• 2 lbs – grass-fed organic ground beef (try for 15% fat)
• 1 large sweet onion, diced
• 1/2 head garlic, minced
• 1 Anaheim pepper, diced
• 1 jalapeno pepper, diced
• 1 poblano pepper, diced
• 2 chili peppers, diced
• Juice of 1 orange
• 2 qts chicken stock (homemade is best)
• 1 28oz can of crushed (not diced) roasted tomatoes

Spice Blend:

• 1/4 c. New Mexico Chili Powder
• 1/4 c. Cumin, ground
• 1/8 c. Smoked Paprika
• 2 Tblsp. Allspice
• 2 Tblsp. Thyme, dried
• 1 Tblsp. Cayenne Pepper
• Salt and Pepper

Garnish:

• Lime wedges
• Peppers, diced
• Green onion, diced
• Cilantro, chopped

Instructions

1. Drizzle olive oil in the bottom of a 4-quart or larger soup pot. Put in the ground beef and turn to medium heat
2. Cook the beef until it is almost all brown. You may have to add a little of the chicken stock now, to prevent sticking to the bottom of the pot.
3. Add the onions, garlic and peppers. Saute until the veggies are softened.
4. Add the spice blend and continue to saute.
5. Once incorporated, add the canned tomatoes with their juice, orange juice and chicken stock. It may seem watery now, but after 6-8 hours of simmering it will be thick like paste.
6. Turn to medium high heat until it comes to a gently boil. Reduce heat and bring to a high simmer for 15-20 minutes. Be careful of the splatter, so stir frequently.
7. Reduce the heat to medium low and keep at a low simmer. There should be small bubbles and steam coming from the pot. Stir occasionally.
8. Keep this low simmer for 6-8 hours. It should start to thicken significantly. During the last 45 minutes of cooking you should need to continuously stir to keep it from sticking to the bottom.
9. Serve hot in a bowl garnished with cilantro, a lime wedge and some green onions. Or serve on a baked sweet potato for a hearty and filling meal.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 308Total Fat: 17gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 68mgSodium: 252mgCarbohydrates: 16gFiber: 4gSugar: 9gProtein: 24g

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