Paleo Vegetable Chili
Not just a comforting wintertime favorite, this dish is good any time of year. Just the savory scent coming from this simmering pot of chili will bring a sense of comfort and nostalgia.
- 2 pounds Beef grass-fed, ground, raw
- 3 cloves garlic raw
- 2 tablespoon Irish butter salted (Kerrygold)
- 1 1/2 cups Onions chopped, raw
- 1/2 cup celery chopped, raw
- 1 1/2 cup carrots grated, raw
- 2 tbsp Chili Powder
- 1 tsp Cumin ground
- 1 tbs Carob powder
- 1 tsp Oregano
- 1 cup okra chopped
- 24 oz Organic tomato sauce
- 1/4 tsp smoked paprika red or cayenne
- 1/2 cup red wine organic
- In your seasoned skillet or 5-6 quart large cast iron pot, brown beef and garlic. Cook over medium heat until beef is browned but pink inside. Set aside.
- Add oil, onions, celery, carrots, and seasonings to the skillet and cook until translucent over medium high heat, about 5-7 minutes. Once onions are golden and veggies are midway cooked, add zucchini and cook for 2 minutes, making sure you stir everything well.
- Add cooked beef, tomato puree/sauce, and tomatoes into the pot and stir well. Bring everything to a boil, stirring frequently, reduce heat and simmer for 20 minutes.
- Check on chili every so often and stir. Add water or tomato sauce as necessary. Allow to cool for 15 minutes. Garnish with chopped green onions and organic sour cream. Serve immediately or go to the next step of smoking.
- This is done with a smoking tube and the chef's choice of wood pellets to impart a unique flavor. I use a variety and whatever I happen to have on hand. Not only do you get the subtle smoky flavor but this allows the chili to cool down a little before eating. I usually smoke this for up to an hour.