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Easy Oven Paleo Chili


Easy oven Paleo chili


Use as much or as little of each ingredient as you like, I like to load mine up with everything and make a big batch to freeze in portions later.

The main thing that makes this Chili is the spices, you can use whatever veggies you want, these are just my favorite. Please experiment and let me know in the comments what YOUR favorite combination is!

This chili does not have beans... Alas, beans are not "Paleo"; although, I'd put money on the fact that if my ancestors came across some kidney beans, I'm sure they would have made a big ole pot of chili with them!

MEAT BASE
  • ground beef (the leaner the beef the better)
  • garlic (for three pounds of meat I'll use about a third to a half a cup of jarred chopped garlic. Yeah, I really, really like garlic!)
  • onions (at least one great ole big sweet onion per pound, two per pound if the onions aren't as big as softballs!)
  • Mushrooms (quartered or sliced)
  • Plantains and/or parsnips - diced or sliced into medallions, however YOU like them.
    • Ripe plantains give wonderful little sweet bites to your mixture; whereas green plantains stay firm and have a potato feel and taste to them when you bite them.
  • green & red peppers (optional) - diced or strips, however YOU like them
  • carrots - diced
  • paprika  
  • cumin
  • oregano
  • Frozen organic chopped kale & spinach (thaw it and  squeeze the moisture out)
  • cayenne (optional... not really... come on put the cayenne in!)
  • Any other Paleo friendly veggie you like
  • canned diced or crushed tomatoes (with or without chilis) as many as you need to make it as thick or thin as you want.
  • Salt if you must or add it at the table

MY COOKING INSTRUCTIONS
***The rule of thumb when adding spices is to sprinkle it over the entire top of what you're cooking... Sprinkle, don't be heavy handed, you can adjust the spices when you add the wet ingredients, you just want to get the spice flavor into those meats and veggies while they're cooking.
***Put beef, garlic, spices, and veggies in a big baking pan (or not so big if you aren't making a ton of it so you can freeze portions) and bake at 250 until the meat is done and the veggies are fork tender. I do at least three pounds of meat and it takes about 2 hours, stirring every 30 minutes or so.
***Add wet ingredients, stir, taste, adjust the spices, add more tomatoes if you want, and bake for another hour. Then stir, taste and adjust some more.



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