Paleo (no bean) Chili

This recipe is a favorite in our house, with my husband, myself, and even our one year old son. We omit the chili powder when we are serving it to our son, so feel free to add as much, or as little, chili powder to the chili depending on your preferred spice level.

Ingredients

• 4 slices (nitrate-free) bacon, diced

• 2 medium onions, chopped

• 2 bell peppers (any color), chopped

• 1 cup chopped spinach (or other baby greens, because I love to add extra veggies into every recipe), optional

• 4 cloves garlic, finely chopped

• 1 pound grass-fed ground beef

• 1 cup chicken stock

• 1 tablespoon ground cumin

• 2 teaspoons dried oregano

• 1 tablespoon smoked paprika

• 1-2 tablespoons chili powder, depending on your spice preference

• Salt and freshly ground black pepper

• Two 14-ounce can crushed tomatoes (or 1 24 oz can)

• One 14-ounce can diced tomatoes, with juice

• Sliced scallions, for garnish

• Sliced avocado, for garnish

• Shredded cheese, such as a sharp cheddar, optional

Directions:

In a large pot or Dutch oven, cook the bacon over medium heat until starting to brown and crisp. Once the bacon is browned, add the onions, bell peppers, greens, garlic, spices, and season with salt and pepper, to taste. Stir together and cook until the vegetables are tender and the spices are distributed. Add the beef and break it up with a wooden spoon. Stir in the stock, then add the tomatoes. Bring it to a boil, turn the heat down to low, and simmer for 1 -1 1/2 hours. Serve the chili garnished with avocado and sliced scallions. You can also add some shredded cheese if you’re eating it. Enjoy!

Note: this recipe also works well with ground turkey.