Everyday Paleo Chili

chili bowlIt’s official!  Labor Day and kids back to school marks the end of summer and the beginning of fall, my favorite season.  To celebrate, I made Everyday Paleo Big Pot of Bean-Less Chili.  This recipe, posted by Sarah in February 2010, was one of the first paleo recipes I made and it continues to be my favorite quick chili recipe.  It’s easy and at 35 minutes of simmering, has a much shorter cooking time than most recipes where 2 hours or more are essential for optimal flavor.  It freezes well, is great for leftover lunches and I’ve even had it for breakfast with a couple of over easy eggs on top (yes I put over easy eggs on just about every leftover..)

This Labor Day was special for me as I moved to Chicago last week and started a new job this week (thus my absence of posts the past couple of weeks).  My husband and I spent the weekend getting familiar with our new neighborhood and it’s abundance of fantastic restaurants and stores.  We checked out some meat markets in the West Loop where I bought grass fed ground beef and freshly made spicy Italian sausage.  I loved how the butcher took a chuck roast and ground the beef while I waited.  That’s fresh!

I always have carrots, onions and garlic on hand and if I am out of celery, I just add some extra carrots. When chopping the celery, I put the leaves and clean end pieces in a ziplock bag and toss them in the freezer to use for making chicken or beef broth.

If you like your chili mild, use sweet Italian sausage and omit the cayenne.  I like a medium heat by using spicy sausage and skipping the cayenne.  You can also turn up the heat with a spicier chili powder – check out Penzey’s variety (search their website for “chili” to get the whole list).

Big Pot of Bean-less Chili

  • 2 lbs of grass fed ground beef
  • 1 lb of spicy italian pork sausage
  • 7-10 celery stalks diced
  • 6 carrots diced
  • 1 white onion diced
  • 6 cloves of crushed garlic
  • 4 tbsp coconut oil
  • 1 16 ounce can of diced tomatoes w/ juice (I like Muir Glen Fire Roasted)
  • 16 ounces of chicken broth
  • 1 teaspoon sea salt
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 1 tablespoon cumin
  • 3 to 4 tablespoons chili powder (I like Penzey’s Regular)
  • 1/4 to 1 teaspoon cayenne pepper, depending on your heat preference

Saute veggies in oil for a few minutes until softened.   Add meat and brown.  Add the spices and mix well.  Add the tomatoes and chicken broth, and simmer for 35 minutes.  Taste and add more seasoning if desired.

Another favorite recipe with a completely different flavor is Chocolate Chili from Well Fed.  Plan on 2-3 hours of simmer time for this one, but it’s worth it.

I am grateful each day for wellness, happiness and the opportunity to share with you.