Chunky Paleo Pumpkin Chili:

Serves 4
Prep time: 20 minutes
Cooking time: 65 minutes

Ingredients:

4 small sugar pumpkins
3 pounds grass-fed beef (chuck, London broil, round) cut into small cubes
1 large onion, sliced
4 cloves garlic, minced
1 cup mushrooms, sliced
1 red peppers, diced
1 large carrot, diced
1 dried chipotle pepper, soaked and chopped
1 large handful of kale, washed, stemmed & shredded
3 cups BPA, additive & citric acid free crushed tomatoes
1 cup beef broth/stock
1 large handful of cilantro, washed & chopped
Juice of 2 limes
1 tablespoons coriander seed, crushed
2 tablespoons cumin seed, crushed
2 tablespoon paprika
1 cinnamon stick
2 bay leaves
1 teaspoon sea salt
3 tablespoons coconut oil
Raw milk or grass fed milk cheddar, sliced or shredded (optional)

Directions:

Preheat oven to 400F

1. Slice the caps off of the sugar pumpkins and scoop out the seeds (reserve for another use)
2. Place the pumpkins cut side down alongside the caps in a large baking pan filled 1 inch with water
3. Roast for 1 hour, checking after 45 minutes or so
4. Meanwhile, heat coconut oil in large pot and sauté onion on low heat for 15 minutes until caramelized
5. Add the garlic and continue sautéing for another 5 minutes
6. Add the beef cubes and brown until almost cooked through, about 10 minutes
7. Add the peppers, mushrooms, carrots, kale and cook 5 minutes until slightly soft
8. Add the tomatoes, lime juice, chipotle pepper and seasonings; combine well
9. Add the broth and simmer for 30 minutes or longer (the longer this simmers, the softer the beef)
10. Remove the pumpkins from the oven and turn over onto a cutting board
11. Carefully scoop out the flesh trying to keep the skins intact; set the pumpkins on serving plates
12. Add 2 cups of the pumpkin to the stew and mix well (reserve the rest for other use)
13. Add the chopped cilantro, stir to combine and remove from heat
14. Serve the stew in the pumpkins, topped with shredded cheddar and a dusting of paprika

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