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. 

Servings: 6

You’ll need:
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!

Servings: 12

1 pound ground turkey
1 large egg
2 tablespoons chopped fresh Italian parsley
3/4 cup Italian bread crumbs
3 tablespoons grated Parmesan cheese
1-1/2 tablespoon minced garlic
1 cup chopped sweet or Vidalia onion
1/2 cup chopped celery
1 cup sliced thin carrots
2 Tbsp. olive oil
8 cups low-sodium fat-free chicken broth
3/4 cup orzo pasta (uncooked)
3 cups fresh baby spinach (chopped to 1-1/2 cups)
Salt and pepper to taste

Combine and mix thoroughly the first 6 ingredients in a medium mixing bowl and shape each into 1/2-inch in diameter meatballs (which will make about 60-70 little meatballs) and set aside.

In a large Dutch oven pot heat over med-high heat olive oil; add and continually stir onions, celery and carrots and sauté for about 5-7 minutes, until fork tender.

First add chicken broth and set heat to high. Stir in orzo and cook until boiling. Reduce heat to medium and cook for an additional 5 minutes.

​Add mini turkey meatballs and cook for 8-10 minutes or until meatballs are done and they will float to the top when stirred. Stir in spinach and stir a few more minutes, until wilted. Salt and pepper to taste.

Servings: 12

You’ll need:
1/4 cup canola oil or canola/olive oil blend
2 Tbsp flour
1/4 cup Chili powder
1 8 oz can sodium free tomato sauce
1-1/2 cups water
1/4 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp salt

Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.

Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

​Karen’s Note: This is a wonderful recipe when you what healthier enchilada sauce that has a lot less sodium and can be used to make 12 delicious Chicken Enchiladas or even a base for an Enchilada Soup Recipe. Be sure to store in the refrigerator in a covered dish, until your ready to use this great tasting, lower sodium and delicious Enchilada Sauce for your next meal.