2 onions, chopped
3 cloves garlic, minced
1 pound bacon, cut into one-inch pieces
1 pound stew meat or sirloin steak, cut into bite-sized pieces
1 pound grass-fed ground beef
2 14.5-ounce cans diced tomatoes with green chilis (I like Muir Glen Organic.)
1 28-ounce can crushed or stewed tomatoes
2 Tbsp chili powder
2 bay leaves
1 tsp cumin
1 tsp paprika
1 bag of frozen mixed peppers
paleo sour cream
chopped or sliced black olives
- Place bacon in a large stock pot over medium-high heat. When some fat is rendered, add onions and garlic, and cook for 5-10 minutes or until onion starts to become translucent. Add steak and ground beef and continue to cook until meat is nearly cooked through.
- Add tomatoes and spices.
- Reduce heat to low, cover and simmer until meat is cooked through.
NOTE: At this point, you can transfer the chili to a crock pot. I just let mine simmer on the stove.
- One hour before serving, add frozen peppers and stir to combine.
- To serve, ladle into chili bowls and top with olives, onion, avocado, and paleo sour cream. You might notice in the top photo that I also crumbled leftover egg yolk from my daughter's dinner (she only eats the whites) on top. It made a great garnish!
Shrimp and Chorizo Stew
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