The original recipe was labeled Paleo Chili, but I am renaming this dish because we added a can of kidney beans... I am not really a fan of chili, but Rob is; so once and a while I make it for him. This is tasty with the added ingredients of Italian sausage and bacon. You certainly can omit the beans and could once again be, Paleo Chili!
Ingredients:
- 2 pounds lean ground round
- 1 pound bulk Italian sausage
- 1/2 pound bacon
- 1- 28 ounce can tomato sauce
- 1- 6 ounce tomato paste
- 1 large onion, chopped
- 2 cups beef broth
- 1 tablespoon garlic, minced
- 2 tablespoons chili powder
- 1 1/2 tablespoons dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1 teaspoon salt or to taste
- 1 teaspoon ground pepper
- red pepper flakes to taste
- 1- 15 ounce can red kidney beans
Directions:
Heat a large stock pot over medium-high heat. Crumble the ground round and sausage into the hot pan and cook until evenly browned. Drain off excess grease and tranfer to another dish.
In the same pan; cook the bacon until crispy. Remove from the pan and drain on paper towel. Break up into bite size pieces once cool enough to handle.
Cook the onion in the bacon drippings; until translucent. About 5 minutes. Add the minced garlic and cook 1 minute.
Add the tomatoe sauce, tomato paste, and beef stock to the pan. Combine the chili powder, oregano, cumin, paprika, basil onion powder, salt, pepper and red pepper flakes in a small bowl. Add to the tomato mixture.
Add the drained meat mixture, crumbled bacon and drained kidney beans.
Cover and simmer for at least 2 hours; adjusting seasonings as needed. The chili was thick; so I added water to achieve the consistancy I desired.
I like to make the day before and let the flavors meld for a day in the refrigerator. The longer the chili sits; the more flavorful.
Serve with whatever chili topping suit your fancy! I am going to have nachos instead!
