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Paleo Chili Con Carne

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Paleo Chili Con Carne

Paleo Chili Con Carne 1

Paleo Chili Con Carne

Paleo Chili Con Carne

Originally posted 2019-01-25 05:37:04. Found this recipe helpful? Don't forget to SHARE on Pinterest!Other Recipes:  Vegan Lentil Loaf Print This
Rating: 5.0/5
( 1 voted )

Ingredients

    • 2 lbs medium ground beef chuck or shoulder
    • 1 large onion – diced
    • 1 stalk celery – diced
    • 1 carrot – diced
    • 1 green bell pepper – deseeded and diced
    • 1 poblano pepper – charred, skin removed, deseeded and diced.
    • 1 zucchini – diced
    • 1 cup cremini mushrooms (or favorite variety) – halved
    • 5-6 cloves garlic – minced
    • 1 28oz can fire-roasted tomatoes (Muir Glen has an organic variety with BPA-free cans)
    • 28oz chicken or beef stock (preferably homemade)
    • 1 tbsp apple cider vinegar
    • 2 tbsp honey
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp ground cinnamon
    • 1 tsp onion powder
    • 1 tbsp smoked paprika
    • salt and pepper to taste
    • 1 dried ancho chili
    • 1 dried pasilla chili
    • 1 dried cascabel chili
    • 1 handful fresh parsley – some reserved for garnish
    • sliced avocado – for garnish
    • diced tomato – for garnish
    • diced red onion – for garnish

Instructions

  1. Add the stock, ancho, pasilla and cascabel chilies to a saucepan and bring everything to a low boil. Reduce heat to the lowest setting, cover with a lid and let steep for 15-20 minutes or until chilies are soft and plump. Set aside and let cool.
  2. Char all sides of the poblano pepper (either on a gas burner or under the oven broiler), place in a bowl and cover with foil. Once cooled, peel, deseed, dice and set aside.
  3. Drizzle 1/2 tbsp avocado oil in a large Dutch/French oven and set over med-high heat. Working in batches, brown the ground beef. Try not to overcrowd the pot or the beef will steam rather than brown. Transfer beef to a bowl and set aside.
  4. Reduce the heat to medium-low and add in the onions, celery, carrot and garlic. Season with a pinch of salt and sauté until translucent, approximately 6-8 minutes. Add the mushrooms, zucchini, poblano, and green pepper and sauté for another 6-8 minutes.
  5. Meanwhile, deseed and discard the stems of the steeped chilies but reserve the chili-infused stock. In a food processor or blender, blend the chilies and chili-infused water until smooth and creamy. Set aside for the moment.
  6. Visit Paleo Chili Con Carne for full instructions

Originally posted 2019-01-25 05:37:04.

Found this recipe helpful? Don't forget to SHARE on Pinterest!
Other Recipes:  20 Easy Delicious Air Fryer Appetizers Recipes

Paleo Chili Con Carne

Originally posted 2019-01-25 05:37:04.

Found this recipe helpful? Don't forget to SHARE on Pinterest!
Other Recipes:  Honey Mustard Baked Fish and Veggies (One Pan Meal)
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