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.
- 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
- 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.