Paleo-ish Chili
Deliciously warm and comforting Paleo-ish Chili that is easy-to-make! Perfect for the darkest and dreariest days of winter!
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 8 servings 1x
Ingredients
Scale
- 4–6 cloves garlic, minced
- 4 teaspoons cumin
- 5 teaspoons ancho chili powder
- 1/2 teaspoon ground pepper
- 1/2 teaspoon coarse salt
- 2 tablespoons olive oil
- 2 medium onions, diced
- 2 pounds lean ground beef
- 16 oz. tomato sauce (I use Hunt’s tomato sauce)
- 2 cups beef stock
- 1 cup dry lentils
- Coarse salt, to taste
Optional Toppings: avocado, (vegan) cheese, cilantro, and/or (vegan) sour cream, nacho chips, and whatever else your heart desires (and diet permits).
Instructions
- In a small bowl, combine the garlic, cumin, ancho chili powder, pepper, and salt. Set aside.
- Heat olive oil over medium heat in a large frying pan. Add your chopped onions, and sauté until translucent, about 5 mins.
- Add your ground beef to the pan and cook just until there is no pink left, about 8-10 mins. If you want to make your chili a bit lighter, calorie-wise, push the ground beef to one side of the pan, tip the pan, and spoon some of the fat out into a can or bowl.
- Add the garlic and spice mixture, and cook until evenly distributed.
- Add the tomato sauce, beef stock, and lentils. Bring the mixture to a boil, cover, and reduce heat to a simmer.
- Let mixture simmer for 40 minutes, stirring occasionally.
- Salt to taste.
- Turn heat off, and let chili cool for about 10 minutes.
- Serve chili topped with some of your favourite fixin’s, or eat as is, which I do quite often.
- Enjoy!
Find it online: https://www.paleo-ish.ca/paleo-ish-chili/