So...we had a crazy cold snap last night and it was 8 degrees outside this morning! I'm sure most of my readers are experiencing the same thing considering 80% of the country had below freezing temperatures this morning. When it get's cold, I start thinking about hot stews and soups that I can make that will warm me from the inside out. Chili is a go to for most people, me included. I am such a fan of my dad's chili, all full of kidney beans, but being on the Whole30 that is forbidden. I read over some interesting recipes for paleo chili. Some recipes had squash, some had unique ingredients like coffee or cocoa powder, but none really sounded like they would cure my craving for my dad's chili.
The first thing I needed to do was to put together some chili seasoning. Most chili seasoning that you can buy pre-made at the grocery store is laden with sodium and MSG, not to mention sugar and various types of flour. Chili seasoning is so easy to make and if you cook even a little you will find most of the spices you need for it in your spice rack already. Chili powder, garlic powder, onion powder, cumin, cayenne pepper, black pepper, and salt are what you need. The measurements I've included in my recipe below are more guidelines than rules. That is what I start with and after the pot has simmered a bit, I taste it to see if I want to add any more of any one of those spices.I thought about just making a meaty chili, but decided I wanted a hearty substitute for beans. Ultimately I decided to add a diced sweet potato. I also kicked the spice level up a little by adding diced jalapeno. I've always big a fan of mixing sweet and spicy, so why not try it in chili?! I wasn't disappointed! It is the perfect combination and it still tastes like traditional chili.
My favorite thing about the Whole30 program is that it encourages you to step out of your comfort zone. During my first whole30 I realized how much I truly love to cook. I enjoy experimenting with flavors and making meals from scratch. That is one non-scale victory that stuck with me after that 30 days and I have really been embracing for the last six months.
It is day 8 for this whole30 and I'm feeling pretty good. My ring that I always wear is too loose to wear on my ring finger and I expect in another week I'll be able to wear it on my middle finger. My arthritis has been horrible for the last two nights because of the sudden change in weather. I wish that I could be one of those people who could say they are pain free at the end of a whole30 round, but sadly I don't think that will ever happen to me. What I can expect though is a healthier me and I'm okay with that. This whole30 hasn't been as much of a struggle. I attribute that to eating one or two compliant meals a day since I completed my first round. I've also really plugged in to the community aspect of this. I am so excited to be talking to so many people that are also on this journey. It is so much easier when you aren't doing it alone!Well....on to the recipe!!! Make a double batch and freeze some!
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Whole30/Paleo
Chili
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2 lbs. lean ground beef
1 large yellow onion, diced
4 cups beef broth (bone broth if you have it)
1 tbs. chili powder
1 tsp. ground cumin
¼ tsp. cayenne pepper
½ tsp. onion powder
½ tsp. garlic powder
1 tsp. salt
¼ tsp. black pepper
2 whole bay leaves
2-28 oz. cans of crushed tomatoes (I prefer no salt
added)
1-14.5 oz. can of diced tomatoes (I prefer no salt
added)
2 bell peppers diced
1 jalapeno pepper diced (can use a small can of green
chilies to save time)
1 sweet potato diced in to ½ inch cubes
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Add beef and onions to a large stew pot over high heat. Break up meat
and stir with a wooden spoon until meat is cooked through. Drain any unwanted
grease.
Add the spices, tomatoes, peppers and sweet potato. Cover and simmer
45 min.
Optional: Serve with avocado.
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