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.