Paleo chili is a staple in our home, regardless of the season. It's one of our stand by dishes that we always have ingredients to prepare, so it is great for those insanely busy weeks when time just slips away. I like to keep two pounds of cooked ground beef in our freezer to make the chili prep even simpler and easy to transition to a slow cooker if needed.
Summer Paleo Chili:
2lb grass-fed ground beef
1 small yellow or visalia onion (or frozen onions)
1 bell pepper, any color (or 1 package frozen bell peppers)
2-3 summer squash, yellow or zucchini, diced
1/2 a package organic grape tomatoes, sliced in half
1 28-oz can organic crushed tomatoes
Splash Bragg's apple cider vinegar
1 tsp organic dijon mustard
Optional: splash wortschershire sauce (contains molasses, not strict paleo)
Homemade chili seasoning + s/p/garlic to taste
Place onions and olive oil in a dutch oven and cook until slightly opaque. Add in ground beef and cook until no longer pink (if using raw meat) or until thawed (if using pre-cooked and frozen meat). Add in squash, fresh tomatoes, canned tomatoes, and seasoning and cook, covered for about 30-45 minutes, until the vegetables are tender. Add water or broth if you desire a thinner consistency. Add apple cider vinegar, dijon and wortschershire, if using, and cook for another 20 minutes or up to 1 hour. We like to leave ours on low for about 45 minutes to really let the flavors meld together.
Serve with raw shredded cheese, raw sour cream, and/or avocado, depending on your preferences. If we really want to kick up our heels, we serve this with gluten-free corn bread.