Sometimes I have to make sacrifices for my non-Paleo family. What’s easy, a crowd pleaser, and perfect for football season? A big bubbly pot of chili!
1 tablespoon crushed or minced garlic
1 teaspoon ground cloves (it just gives it a little something)
1 tablespoon celery salt
1 tablespoon cocoa powder (soy free)
2 Red bell peppers
1 pound ground beef
1/4 cup Worstishire
1/8 cup coconut sugar (I just can’t feed my family refined sugar!)
1 bottle of beer (your choice!)
2 cups of water
2 cans of great northern beans drained
2 cans chili beans undrained (mild or hot, again, your taste preference
Cook up your ground beef until brown, dice up your onions and bell peppers. Cook down a little. Add the beer. Add dry ingredients. Let simmer a few minutes until you can start to smell them come together. You’ll know.
Yes, I used blue moon. I like the character and depth it gives to stews and chilies.
Put a tablespoon of garlic in your chili. Garlic cooks down very quickly which is why you didn’t add it in the beginning. The last flavor you want is burned garlic.
Add the beans and tomatoes. Simmer on medium for about 30 minutes to
give the flavors a chance to mingle.
You should have a hearty, rich, quick chili as a result. Enjoy!
*The beans and mostly canned ingredients make this meal non-Paleo, for those who may question. The worstishire is full of who knows what, so it’s a big no no on Paleo in my world.