By: Annie McMahill
1 lb sirloin steak, cut into bite-sized cubes
1 pound ground beef
1 pound pork sausage
1/2 butternut squash, peeled and chopped
5 carrots, peeled and sliced
2 sm onions, chopped
2 sweet red peppers, chopped
3 cloves garlic, minced
1 28-ounce can crushed tomatoes
2 14.5-ounce cans diced tomatoes
2 Tbsp olive or coconut oil
2 bay leaves
2 Tbsp chili powder
1 Tbsp paprika
1 tsp dried oregano
1 tsp ground cumin
1 tsp sea salt
1-2 lg cans water (according to taste)
Instructions: Preheat oven to 400 degrees F.
Transfer squash and carrots to a rimmed baking sheet and bake for 15-20 minutes. Remove from oven and set aside, or puree in blender with diced tomatoes, undrained (my kids don’t like “chunks”).
While veggies bake, warm 1 T oil in a large stock pot over medium-high heat. Add steak and brown on one side. Crumble meat and sausage into the pot, stir, and cook until all of the meat is just cooked through.
At the same time, warm 1 T oil in a skillet over medium heat. Add chopped onion, peppers and garlic, and cook until onion starts to become translucent, about 10-15 minutes.
Add squash and carrots (pureed or chopped), onions, peppers, garlic, tomatoes, spices and water to meat mixture. Stir and simmer for 30-60 minutes (the longer the better) until it has time to “meld”.
Top with your choice of garnish: avocado, sliced black olives, cilantro, hot sauce, jalapeno … even cheese and sour cream (if you do full-fat dairy).
Notes: I have experimented with many paleo chili recipes online. I used favorite features from many. Enjoy!