Paleo Recipes – Cavegirl Cuisine

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Cavegirl Chili

Cavegirl Chili

There has been a chill in the air lately and my hubby requested a pot of chili.  Depending on your “heat-o-meter” preference, play with the amount of chipotles or Sriracha that you add.  As the recipe stands, I would say this is about a 6 on the meter with 10 being the hottest.  So, play around with it and make this Cavegirl Chili yours!


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Ingredients

  • • 2 pounds ground beef (80/20)
  • • 1 medium onion, diced
  • • 10 ounces baby bellas, chopped (or mushrooms of choice)
  • • 1 bell pepper (any color), chopped
  • • 1 tablespoon avocado oil or preferred cooking oil
  • • 1 small can of fire roasted diced green chilis
  • • 1 chipotle pepper in adobo sauce, chopped
  • • 1 teaspoon adobo sauce (from the can of chipotles)
  • • 1 teaspoon Sriracha (or preferred hot sauce)
  • • 1 teaspoon paprika
  • • 1 teaspoon chili powder
  • • 1 teaspoon salt (more if desired, to taste)
  • • 28 oz can of diced tomatoes in juice (do not drain)
  • • 28 oz plum tomatoes, whole and peeled (do not drain)
  • • 2 tablespoons fresh, chopped cilantro (extra needed for garnish if desired)

Directions

  1. In a large skillet heat oil, ground beef, onion, bell peppers, and mushrooms over medium heat until onions are translucent and beef is browned.
  2. In a Dutch oven or heavy-bottomed pot, combine both cans of tomatoes, including their juices. Cook over medium-high heat. Add the remaining ingredients. Transfer skillet mixture to the pot. Bring to a boil. Reduce heat and let simmer for one hour.
  3. Garnish with cilantro if desired.
  4. Enjoy!

Ingredients

  • 2 pounds ground beef (80/20)
  • 1 medium onion, diced
  • 10 ounces baby bellas, chopped (or mushrooms of choice)
  • 1 bell pepper (any color), chopped
  • 1 tablespoon avocado oil or preferred cooking oil
  • 1 small can of fire roasted diced green chilis
  • 1 chipotle pepper in adobo sauce, chopped
  • 1 teaspoon adobo sauce (from the can of chipotles)
  • 1 teaspoon Sriracha (or preferred hot sauce)
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 teaspoon salt (more if desired, to taste)
  • 28 oz can of diced tomatoes in juice (do not drain)
  • 28 oz plum tomatoes, whole and peeled (do not drain)
  • 2 tablespoons fresh, chopped cilantro (extra needed for garnish if desired)

Directions

  1. In a large skillet heat oil, ground beef, onion, bell peppers, and mushrooms over medium heat until onions are translucent and beef is browned.
  2. In a Dutch oven or heavy-bottomed pot, combine both cans of tomatoes, including their juices. Cook over medium-high heat. Add the remaining ingredients. Transfer skillet mixture to the pot. Bring to a boil. Reduce heat and let simmer for one hour.
  3. Garnish with cilantro if desired.
  4. Enjoy!
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