Chili...even when it's not chilly

I promised Josh that I would return the favor of a post if I could pilfer the bell pepper recipe. Welp, I'm making those peppers tonight for my lovely Mom's Dallas visit. The texted pictures made my mouth water, so I can only imagine the real thing will be at least 65% better. At least. 


M & I have tested it on sweet potatoes, with eggs, and plus avocado. Yum, yum, and yum!


Here's to Paleo hospitality! 


This recipe is from a blog called theclothesmakethegirl.blogspot.com. There are plenty of other delicious ones for your cooking delight!


Mel's Favorite Chili
Makes about 6 servings of 1 1/3 cups each
Zone: 3P + 2F + 1C
Weight Watchers: 5 points, includes 1 healthy fat serving

Ingredients:
the base:
2 tablespoons of your favorite fat: olive oil, coconut oil
2 onions, chopped
4 cloves garlic, crushed
2 lbs. ground meat (lean beef, pork, turkey, veal, bison, or a mix)
-
spices:
2 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon unsweetened cocoa
1 teaspoon dried oregano
1 teaspoon allspice
1 teaspoon salt
-
liquids:
14.5 oz. can chopped tomatoes
6 oz. tomato paste
14.5 oz. can beef broth
12 oz. water

Directions:
1. Heat the oil in a large soup pot. Add onions and saute 'til soft. Add garlic and let heat 'til fragrant, about 2 minutes. DO NOT BURN THE GARLIC. Add the meat and sauté until browned and crumbled.

2. Blend all the spices in a small bowl. Add to pot and stir well, about 1 minute.

3. Add the tomatoes, tomato paste, and beef broth to the pot. Stir well.

4. Bring to a boil, then turn the heat to low so the pot has a gentle simmer. SIMMER FOR AT LEAST 2 HOURS. Do not skimp on the simmer. Just as rest time is the magic time when you build your strength, simmering is the magic time when the flavors meld.

Variations:
Add additional quality fats with some chopped black olives, green olives, or avocado slices (or all three!).

Add more veggies by serving over a bed of cooked spaghetti squash, grated zucchini, or baby spinach leaves.