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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 419.0
  • Total Fat: 26.9 g
  • Cholesterol: 85.1 mg
  • Sodium: 1,537.1 mg
  • Total Carbs: 23.4 g
  • Dietary Fiber: 6.7 g
  • Protein: 23.4 g

View full nutritional breakdown of Dad's Paleo Chili calories by ingredient
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Dad's Paleo Chili

Submitted by: MAGUMBO32

Introduction

I took my dad's texas chili and gave it a paleo kick in that pants. It's a complete meal, protein, fat, carbs stick to your ribs good, but won't make you fall down due to fodd coma. I took my dad's texas chili and gave it a paleo kick in that pants. It's a complete meal, protein, fat, carbs stick to your ribs good, but won't make you fall down due to fodd coma.
Number of Servings: 12

Ingredients

    Ground Beef 85/15 ratio
    1 red bell pepper
    1 yellow bell pepper
    1 onion
    6 cloves of garlic sliced thin, not minced.
    1 Medium Butternut Squash cubed and steamed till almost soft (about 6 cups)
    2 Zucchini (about 2 cups)
    1/4 Cup Chili powder
    2 Tbsp. Cumin ground
    Salt and pepper to season meat and onions, garlic and pepper while they cook down
    Garlic powder and liquid smoke ( several dashes...to taste) on the meat before it goes in the stock pot to brown.
    1 14.5 oz. canned chopped tomatoes
    2 8 ox cans of chopped tomatoes with roasted chilis and garlic
    2 small cans of green chilis
    1 8oz. can of tomato past
    2 Tbsp. Olive Oil

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Directions

Season your ground beef with the garlic powder and liquid smoke and let rest till you are done chopping and ready to brown meat.
Cut, and peel Butternut squash into bit size cubes (steam till almost tender)
Cut Zucchini into slices then half (set aside)
Large Chop Onion
Slice garlic cloves (thin)
Cut and large dice both red and yellow bell pepper
Heat up large stock pot, Add Olive oil
Add onion, garlic and peppers
Once onion starts to sweat, add salt and pepper and mix
Add Ground beef once the onions start to soften
cook unitl the ground beef is browned
Add additional salt, pepper, garlic powder to make meat flavor stand out
Once meat is done, DO NOT DRAIN OFF FAT
simply add the tomato paste and one can of water from the tomato paste to get all the paste out, combine with meat and veggies, if not enough moisture add another can of water
Add chili powder, cumin combine with meat/veggie mixture
Add the cans of tomatoes and green chilies
If the mixture still looks to thick add another can of water this chili will thicken while it cooks down to meld flavors so be afraid to have it a bit saucy to start out.
Once it is a bit saucy, add the uncooked zucchini and stir to combine
Let cook under Med-Low Heat for 45 mins until the zucchini is almost completely cooked
Add the Butternut Squash and combine
Lower heat to Low (3-4 on electric stove top)
Cover and simmer 1 to 1 1/2 hrs more.
If it still is a little weak spice wise add more chili powder and cumin, then add cayenne, or a dash of hot chili sauce
Be careful as it will heat up spice wise once it stills.
This will feed 10 to 12 folks in 1 to 1 1/2 Cup servings.



Number of Servings: 12

Recipe submitted by SparkPeople user MAGUMBO32.






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