#FoodieFriday - Paleo Chili
Posted on October 14 2016
Are you ready for a chili cook off? We are! Chili is the perfect fall weather dinner. Try out this easy meal for your upcoming Halloween party.
Recipe by Alexis Kornblum Davidson
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
2 medium onions, diced
2 bell peppers (any color), chopped
2 large carrots, chopped
2 stalks celery, chopped
Optional: 1 medium sweet potato, peeled and cubed
2 pounds ground turkey or beef
2 cups water, more as needed
1 (15-ounce) can tomato sauce
1 (14 1⁄2-ounce) can diced tomatoes
1 teaspoon fine sea salt or more to taste
3 tablespoons chili powder
1 tablespoon cayenne pepper or more to taste
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons celery seed
1⁄2 teaspoon freshly ground black pepper or more to taste
Pinch of red pepper flakes
Optional: 1 small jalapeño pepper, finely choppedOptional Toppings:
Fresh cilantro leaves
- Heat the oil in a soup pot over medium heat. Add the garlic, onions, bell peppers, carrots, celery, and sweet potato, if using, and sauté for 5-7 minutes until soft.
- Add the meat and cook until browned, 5-7 minutes, stirring often to break up the chunks.
- Once the meat is browned, add the water, tomato sauce, diced tomatoes, salt, and spices. Mix well to combine. If you are adding the jalapeño, add now.
- Bring to a boil, then reduce the heat and simmer, uncovered, until the chili is nice and thick, about 3 hours. Add additional water during cooking if you want your chili to be more soup-like. Toward the end of the cooking time, taste and adjust the seasonings as desired. Add more cayenne pepper for an extra kick and more salt and pepper as needed.
- Serve with your favorite chili toppings, if desired.
- Store the chili in the refrigerator.