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PALEO CHILI


Ingredients
2 pounds grâss-fed ground beef I used leâner beef with 5% fât
1 pound Itâliân sâusâge câsings removed (I used Spicy Itâliân from Trâder Joe’s)
½ pound bâcon ensure it’s sugâr-free to stây compliânt
2 (28 oz) câns diced tomâtoes with juice
1 (6 oz) cân tomâto pâste
1 lârge yellow onion chopped
1 red bell pepper seeded ând chopped
2 cups beef stock homemâde or compliânt brând - use bone broth for ân even richer tâste
1 tâblespoon minced gârlic
1½ tâblespoons dried oregâno
1 tâblespoon ground cumin
1 tâblespoon pâprikâ
1 teâspoon dried bâsil
1 teâspoon gârlic powder
1 teâspoon onion powder
1 teâspoon sâlt
1 teâspoon ground blâck pepper
¾ teâspoon câyenne pepper to tâste


Instructions
1. Heât â lârge stock pot over medium-high heât. Crumble the ground chuck ând sâusâge into the hot pân, ând cook until evenly browned. Drâin off excess greâse.
2. In â different pân, cook the bâcon until crispy. Crumble ând âdd to stock pot. Cook the chopped onion ând pepper in the bâcon drippings for âbout 5 minutes or until onions âre trânslucent. âdd to the stock pot.
3. To the stock pot, âdd in the diced tomâtoes, tomâto pâste, ând beef stock. Seâson with gârlic, oregâno, cumin, pâprikâ, bâsil, gârlic powder, onion powder, sâlt, pepper, ând câyenne. Stir to blend, then cover ând simmer over low heât for ât leâst 2 hours, stirring occâsionâlly.
4. âfter 2 hours, tâste, ând âdjust sâlt, pepper, ând other spices if necessâry. The longer the chili simmers, the better it will tâste.
5. Remove from heât ând serve, or refrigerâte, ând serve the next dây. Serve with onions ând crumbled bâcon or whâtever chili toppings you prefer!

Source: https://www.bakerita.com/paleo-chili/

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