It’s hard to believe we are already a month into fall – it sure doesn’t feel like it here in SoCal.  We’ve been going through a major heat wave with temperatures reaching 100 degrees! However, the weather has not stopped me from cooking up warm, comforting recipes (and I’m guilty for listening to a few Christmas songs…..).

emily bratkovich, minnesocalgal.com

Chili is one of my favorite fall dishes. Back in September, I made this chili recipe for family while in Minnesota. Everyone loved it and my sister texted me today for the recipe – so I thought I would create my own spin on it. The paleo chili powder mix adds SO much flavor and heat. If you’ve never made your own seasonings before, I highly recommend it. Did you know that most spices are filled with chemicals, contain GMOs and are irradiated? Virtually all conventional spices sold in the United States are fumigated (sterilized) with hazardous chemicals that are banned in Europe. This is terrifying, especially because so many people who think they are eating a clean diet aren’t. To avoid hidden toxins, I now only buy organic spices.

Given my love for the Instant Pot, I made this an Instant Pot recipe, but it can easily be made in the crockpot. This chili is perfect for a chilly fall evening. Thanks to Tastes of Lizzy T for the inspiration!

Hope you enjoy!

PREP TIME: 20 Minutes
COOK TIME: 8 Minutes
SERVINGS: 4-6 Servings

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 3 medium carrots, diced
  • 3 small celery stalks, diced
  • 3 garlic cloves, minced
  • 1 pound grass-fed beef
  • About 3 cups sweet potatoes, chunks/cubes (I used organic purple sweet potatoes)
  • 1/4 cup paleo chili powder mix (I like to use the Simply Organic brand of spices)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon thyme
  • 1 teaspoon cumin
  • Pinch oregano
  • 1/4 tablespoon black pepper
  • 1 bay leaf
  • 1/2 can tomato sauce (about 15 oz)
  • 1 can diced tomatoes with sauce
  • 1.5 cups organic beef broth
  • Garnish: Sliced avocado and cilantro. Siete grain-free tortilla chips (my favorite chips, trust me – they are so good) would also be a great addition.

DIRECTIONS:

Set Instant Pot to ‘Saute’ and carmelize onion, carrots, celery and garlic in olive oil -about 5 minutes. Add ground beef and let it brown. Then add all spices and stir. Add remaining ingredients. Change Instant Pot to the ‘Manual’ High setting for 8 minutes. Use the quick release function.

*Crockpot version: Brown ground beef. Add all ingredients and set on low for 6-8 hours or until sweet potatoes are tender.

 

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