George's Paleo Chili
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 1
- 1 tablespoon apple cider vinegar
- 1 tablespoon ground cumin
- 1 teaspoon cinnamon
- 1 tablespoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon chipotle chili powder
- 2 cups beef stock
- 2 celery stalks chopped
- 2-3 pounds ground beef
- 6-10 strips thick cut bacon cut into 1 inch pieces
- 2 carrots chopped
- 4 cups sweet potato peeled and chopped (about 2-3 medium potatoes)
- 1 small rutabaga peeled and chopped
- 1 large or 2 small onions chopped
- 1 poblano pepper chopped
- 1 jalapeno peppers chopped
- 1 28 ounce can diced tomatoes (i used garlic flavored)
- 3 cloves garlic minced (i love garlic and actually used more)
- Carbohydrate 156.864666752475 g
- Cholesterol 0 mg
- Fat 4.5624696660085 g
- Fiber 28.8848322470338 g
- Protein 25.3222496375365 g
- Saturated Fat 0.814250380185186 g
- Serving Size 1 1 Serving (1418g)
- Sodium 1441.99206567199 mg
- Sugar 127.979834505441 g
- Trans Fat 0.764276913815857 g
- Calories 732 calories
Peel the carrots, rutabaga, and sweet potatoes. Chop all veggies to about the same size. Combine all the dry spices. In a large pot, cook the bacon. Remove the bacon and set aside, but keep some of the fat in the pot. Add the onions, peppers, carrots and celery and cook for about 6-8 minutes over medium heat until they start to soften. Remove from the pot and set aside. Add the ground beef and garlic to the pot and cook until browned. Drain most of the fat. (This could be done in a separate pan while the veggies are cooking, but I don't like doing dishes) Add the bacon, beef and veggies back into the pot, along with the remaining ingredients. Cook covered over medium low heat for about 2 hours or until the sweet potato and rutabaga are soft, stirring occasionally.
