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Paleo Chili

7/1/2019

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INGREDIENTS
  • 1 pound beef chuck, cut into 1-inch cubes
  • 3 tablespoons olive oil, divided
  • 1 pound lean ground beef
  • 1 large yellow onion, diced
  • 1 medium red bell pepper, cored, seeded, and diced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced​
  • 1 medium sweet potato (about 12 ounces), peeled and cut into 1/2-inch cubes
  • 3 cloves garlic, minced
  • 3 tablespoons chili powder
  • 2 tablespoons tomato paste
  • 1 tablespoon unsweetened natural cocoa powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon kosher salt, plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper, plus more for seasoning
  • 1 (28-ounce) can fire-roasted diced tomatoes
  • 3 cups low-sodium chicken broth
  • 1 tablespoon apple cider vinegar

For serving (optional):
  • 1 medium avocado, diced
  • 2 medium scallions, thinly sliced
  • 1/2 cup coarsely chopped fresh cilantro
INSTRUCTIONS
  1. Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Working in batches, add the beef cubes in a single layer and sear until browned on all sides, 1 to 2 minutes per side. Transfer the meat to a large bowl; set aside.
  2. Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Using a slotted spoon, transfer the meat to the bowl with the seared beef cubes.
  3. Reduce the heat to medium, add the remaining 1 tablespoon oil, and heat until shimmering. Add the onion, bell pepper, carrots, celery, sweet potato, and garlic, and cook, stirring occasionally, until softened, about 8 minutes. Add the chili powder, tomato paste, cocoa powder, cumin, oregano, cinnamon, salt, and pepper. Stir to combine and cook for 2 minutes.
  4. Return the beef and any accumulated juices to the pot. Add the tomatoes and their juices and the broth and stir to combine. Bring to a boil, then reduce the heat to low and simmer uncovered, stirring occasionally, until the beef is tender, about 1 hour. Remove from the heat and stir in the vinegar. Serve topped with avocado, scallions, and cilantro if desired.
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  • Home
  • About
  • Services
    • Wellness Coaching
    • Foot Detox
    • Detox Kit
    • Full Price List
    • PureLife PEMF
  • Recipes
  • Testimonials
  • Announcements
  • Contact
    • Nutrition Response Testing
  • Blog
  • Members Exclusive