Simple Paleo Chili

By: Tim Mercer

Servings: 6 Large Servings (8 average)

2 tbs bacon fat
2# grass fed ground beef
1 large sweet onion
2 large cloves garlic
1 medium zucchini
1 medium yellow squash
1 16oz can fire roasted crushed tomatoes with garlic
1 16oz can fire roasted crushed tomatoes with diced green chili’s
1 12oz can tomato paste
1 cup beef bone broth + 1 cup water (or just 2 cups beef stock)
1 cup water
3 tbs chili powder
2 tbs oregano (mexican)
1/2 tbs black pepper
1 tbs cumin
1 tbs cocoa
1 tsp cayenne pepper
1 tsp sea salt

Instructions: In heavy pan (dutch oven) heat bacon fat on medium high
Dice onion and add to pan
Dice garlic and add to pan when onion is mostly cooked
Cut carrots to length, and chop zucchini & squash
When onion and garlic are translucent,add ground beef to pan and cook until no more pink remains, breaking up with spoon
Add spice mixture to pan when no pink remains
Mix well and cook for 2 minutes
Add vegetables, tomatoes, paste, broth, and water to pan and incorporate
Bring to a boil
Reduce heat and simmer for 25 minutes

Notes: This chili is fairly sweet, and not too spicy.

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