For those that follow my Instagram, you already know the huge amount of food photos I’ve been taking lately. I’ve been doing a clean paleo challenge with my girlfriend for the past couple weeks to lean out, and have been photoblogging my meals on Instagram.

A lot of people have been requesting some recipes and I thought I’d share a little happy accident.

We had some leftover ground veal and pork and I decided to make a chilli. I basically bought a bunch of peppers and tomato sauce and threw everything in the pot, and it is probably the best chilli I’ve ever personally had. It was ridiculously easy, so please enjoy.

Ingredients

• 1 lb ground pork and veal (or any ground meat, but veal and pork is delicious)
• 1 med white onion, diced (1/3rd reserved)
• 1 jalapeno, seeded and diced
• 2 cloves of garlic, minced
• 1/2 poblano pepper, diced
• 1/2 red bell pepper, diced
• 1 can of organic tomato sauce (15oz can)
• about 8oz of water (fill half the empty tomato sauce can for ease)
• Lime, cut into wedges
• Cilantro, roughly chopped
• (Optional) Tabasco Brand “Chipotle” hot sauce
• Coconut oil (or any fat)
• Salt and pepper
• 2 tablespoons chilli powder
• 1 teaspoon ground cumin

Directions

• Heat a med sized pot on the stove on med/high
• Add enough coconut oil to coat the bottom (or whatever fat you use)
• Add garlic, cook until fragrant (about 2-3 mins)
• Add ground meat, break up with a wooden spoon into small pieces
• Season with salt and pepper
• Once meat is browned completely (about 10-15 mins), add the entire can of tomato sauce
• Add all the peppers and 2/3rds of the chopped white onion
• Stir to combine
• Add chilli powder and cumin, stir
• Fill half the empty tomato sauce can with water (about 7-8oz) and add to pot
• Turn to high and let boil
• Once the chilli reaches a boil, turn down to med/low and let simmer until reduced and slightly thickened, about 10-15 mins
• Bowl chilli, top with a dash or two of Tabasco, juice from a lime wedge, some raw diced onions and cilantro.