Here is how we make a paleo friendly chili.
Chili is a staple meal in our household, we usually make it every other week or less.When we decided to follow a paleo based diet this concerned me because beans are discouraged on a paleo diet. How the heck can you have chili without beans?
Well here’s how we do it. I assembled some supplies.
I had some ground beef from a friends farm in the freezer yet, so I threw that in a pan
The carrots were from a local farm that is sold through the grocery store here in town. Rural life is good.
So I chopped them up into about 3/4in cubes and threw them into the crock pot.
I peeled and halved the butternut squash.
I chopped that up in 3/4 in pieces and threw them in the crock pot as well.
I chopped up the green pepper and red pepper and threw that into the crock pot.
Colorful, isn’t it?
So I grabbed the garlic.
To quickly peel garlic without losing a finger, just peel off a clove.
Lay your knife blade flat across it and push down on the blade to squish the garlic, tilt the blade down a little so you don’t cut yourself.
The result is a crushed clove with the garlic halfway popped out of the skin.
So I chopped that up and threw it into the crock pot.
I dumped a 1/8th cup of chili powder on top.
And poured two 8 oz cans of tomato sauce and a large can of crushed tomatoes over the whole thing.
By this time the beef was well cooked so I quickly drained the excess grease.
And poured that over the tomatoes and another 1/8th cup of chili powder to basically build layer of flavors.
I stirred it all up and set the crock pot on high for 5 hours, making sure to stir it every hour.
It was outstanding, my wife and I both agreed it would make a excellent spaghetti sauce, so we will be making a couple more big batches and canning it up for the pantry.
The carrots and squash are a excellent substitute for kidney beans and have a very similar texture without over powering the recipe. Enjoy.
Paleo Slow Cooker at Barnes and Noble
