Ingredients

3 slices of bacon, sliced into 1/2 “pieces

1/2 normal yellow onion chopped

2 celery stems sliced

2 bell peppers peeled

3 garlic cloves chopped

2 lbs. of beef mince

2 tbsp. of cayenne pepper

2 tsp. of cumin seeds

2 tsp. of dried oregano

2 tbsp. of smoked paprika

dash of salt of kosher

dash of sea salt and black pepper

(28-oz.) of flame-roasted tomatoes

2 c. of low-sodium (or homemade) chicken stock

(optional) Jalapenos sliced for garnish

avocado sliced for garnish

cilantro finely minced for garnish.

Preparation and Cook Time

Paleo Chilli requires a preparation time of 15 minutes and it can be completely cooked and served in 55 minutes. You can freeze it too through six months for one quickly served dinner. Following are the instructions to prepare and cook Paleo Chilli to entertain your taste buds while on a paleo diet.

Instructions

Cook bacon in a big pot over medium to low heat. When bacon is crisp, with a slotted spoon extract it from the oven.

Add onion, celery, and peppers to the pot and simmer for 6 minutes, until it becomes tender. Include garlic and simmer it for 1 to 2 minutes, until it becomes aromatic.

Place the vegetables and add the beef to one side of the plate. Cook regularly, stirring until no pink remains in the pot. Drain fat, then heat it up again.

Apply the chili powder, cumin, oregano then paprika then add salt and pepper to season and mix all the ingredients well. Stir it to mix and simmer for another 2 minutes.

Then add the tomatoes and broth, and carry the cooked ingredients to simmer more. Let simmer for 10 to 15 more minutes, until it becomes mildly thickened chili.

Ladle in bowls and finish with retained pork, cilantro, jalapeños and avocado.

The Paleo Chilli is ready to be served and can also be frozen for future servings.