I can’t believe it has already been one week since Thanksgiving! Luckily, I still have leftover turkey to eat up! I hope everyone was able to spend time with their families last week and eat lots and lots of scrumptious foods. I made a sweet potato casserole, pecan pie, biscuits and my cranberry jam. The casserole was a hit, the pecan pie had bacon in the crust, the biscuits tasted like biscuits and the jam was perfect, so I think it was a pretty successful Thanksgiving!
I heavily (that might be an understatement) look online for recipes and don’t often turn to cookbooks. However, I can honestly say that The Paleo Kitchen cookbook is one of my go to’s to finding something easy and delicious to make for dinner. This book is authored by Juli Bauer of paleomg and George Bryant of Civilized Caveman Cooking. These people alone create absolutely fantastic recipes and together, they bring such simple ingredients together to create the most flavorful foods. Along with 100 recipes, they include helpful shopping and cooking tips, how to stick with paleo, and their best recommended paleo resources.
I would recommend this cookbook to absolutely anyone who enjoys cooking, maybe just started out cooking, trying the paleo lifestyle or just needs more ideas and tips of how to start a healthier lifestyle. Cooking, especially healthy meals, can be intimidating and scary but Juli and George make it into a simple and enjoyable process! I want to share this chili recipe with you because it is my ultimate favorite recipe from this book and make it quite often! If you aren’t completely sold just yet (I don’t know why you wouldn’t, crazies) check out these recipes that have been shared! I have made just about every recipe on this list and they were extremely yummy and so easy to put together!
Savory Beef Chili
- 2 lbs ground beef
- 1 yellow onion, diced
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 4 cloves garlic, minced
- 1 (14.5oz) can diced tomatoes
- 1 (8oz) can tomato sauce
- 1 (20oz) can crushed pineapple, juices drained
- 2 tbls chili powder
- 3 tbls paprika
- 1 tbls ground cumin
- 1 tsp cayenne pepper
- 2 tsp course sea salt
- 1 tsp freshly ground black pepper
- Place the ground beef, onion, bell peppers, garlic, diced tomatoes, tomato sauce and crushed pineapple in a slow cooker and stir well, breaking up the ground beef as much as possible. Add chili powder, paprika, cumin, cayenne, salt and pepper and mix well.
- Cover and cook on low for 8 hours. Once done, stir well before serving.
*For added flavor, brown the ground meat before adding to the slow cooker.