This is a new chili recipe that I wanted to make for the Paleo Friendly diet that is surprisingly very tasty and also very filling too! We have enjoyed it over a dozen times and I’ve shared it with at least four of my extended family members, as well.
2 lbs. 93% lean ground beef
3 Tbsp. chili powder
3 Tbsp. ground cumin
1 heaping tsp. garlic (minced)
1 small sweet onion (minced)
1 Tbsp. coconut oil
6 oz can tomato paste
12 oz. can of beer
1 10 oz. can of mild diced tomatoes with green chilies
2 sweet potatoes (peeled and diced into bite sized pieces)
Fresh ground black pepper
Fresh ground sea salt
1 pitted, peeled and sliced avocado (optional)
Hot sauce (optional)
In a large Dutch oven, sauté onions and garlic in coconut oil, until the onions begin to become transparent.
Add in beef, a few turns of fresh ground sea salt and fresh ground black pepper to onions and garlic mixture. Stir constantly browning meat mixture thoroughly. Drain liquid fat (if any) off in a large footed self-standing strainer in the sink.
Pour meat mixture back into dutch oven and stir in 1-1/2 tsp. chili powder and 1-1/2 tsp. ground cumin and mix thoroughly.
Next, stir in tomato paste, then rinse out the sides of the tomato paste can at least three times with the entire can of beer, while pouring the beer in be sure to continue to stir the cooked meat mixture. Stir in the diced tomatoes with green chilies, diced sweet potatoes and mix thoroughly.
Stir in the remainder 1-1/2 tsp. chili powder and 1-1/2 tsp. ground cumin and let simmer on low heat, covered with lid, for 40 to 45 minutes. Stir chili about every 10-15 minutes. Here you can add just a little more fresh ground black pepper or fresh ground sea salt to your desired taste.
Serving Suggestion: Serve topped with your favorite hot sauce (if any) and (optional) avocado slices.
Karen’s Note: To make this chili even spicier you can top it with your favorite hot sauce. My hubby, Frank, uses his favorite Habanero sauce that he made with fresh picked Habaneros that I grew in my garden last summer. but even tho they are flavorful, they are also very hot!
You can use one can of diced tomatoes and one can of green chilies instead of a can of diced tomatoes with green chilies if you want to for this awesome Sweet Potato Chili…Enjoy and keep warm this winter, especially if you have been caught up in the #Blizzard2016!
2 cups frozen blueberries
3 Tbsp. water
1/4 cup sugar
2 teaspoons lemon juice
Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan.
Cook, stirring frequently, over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring continuously. Serve warm. Makes 8 servings.
Karen’s Note: To serve, top each of my warm stack of Blueberry Walnut Whole Wheat Pancakes with 1/4 cup warm blueberry compote.
Always reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried.