Ahhh … chili.
We had a few chilly days (like my play on words?) in Minnesota recently and I thought chili would be good to prepare as a precursor to autumn being right around the corner.
Never too soon to get ready as autumn is my favorite time of year.
This Paleo Beef Chili with Fresh Tomatoes has enough flavor to make you come to your senses yet not too many that you’ll lose your mind. (For those who don’t know yet, I don’t like my food too spicy so add more spice if you feel you need to.)
Here’s the simple recipe for you to try …
- 2 teaspoons olive oil
- 1 pound ground beef
- 1 teaspoon oregano
- 2 teaspoons chili powder
- 1 1/2 teaspoon ground cumin
- 1 teaspoon chipotle powder
- 2 garlic cloves, minced
- Dash of cayenne pepper
- 10 cherry tomatoes or 4 medium tomatoes, cut into small pieces
- 1 onion, chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- Dash of Worcestershire sauce
- Salt, to taste
- Pepper, to taste
- In a large skillet, melt the olive oil then add the onion and cook until it’s clear.
- Add the peppers to the onion and cook until they are soft.
- Next add the garlic and stir until everything is well combined.
- Add the beef and cook until it’s thoroughly brown.
- Add the spices, salt, pepper and make sure everything is well combined.
- Allow this mixture to cook through for about 10 minutes then add the tomatoes and cook another 5 minutes.
You can serve this atop a bed of lettuce, wrap it in lettuce leaves or enjoy it by itself.
This recipe was adapted from one I found at AllRecipes Paleo Chili.
For additional paleo recipes, click here.