Pork Beef and Chorizo Paleo Chili
Serves 4
Prep time: 15 minutes
Cooking time: 60 minutes
Ingredients:
1 pound grass-fed beef (chuck, London broil, round), cubed
1 pound pastured pork tenderloin, cubed
5 chorizo links, casings removed
1 onion, sliced
5 cloves garlic, minced
2 red peppers, diced
1 large carrot, diced
1 habanero pepper, diced
2 cups BPA, additive & citric acid-free crushed tomatoes
1 cup beef broth
Juice of 2 limes
1 tablespoon coriander seed, crushed
2 tablespoons cumin seed, crushed
1 tablespoon smoked paprika
1 teaspoon coarse sea salt
1 teaspoon crushed multicolor peppercorns
3 tablespoons coconut oil
2 acorn squash, halved and seeded
2 large handfuls of cilantro, washed & chopped
Shredded raw milk cheddar (optional)
Lime wedges
Directions:
Preheat oven to 400F
1. Cook the acorn squash face down in a roasting pan with about an inch of water for 25 minutes
2. Turn over and continue cooking face up until the chili is ready
3. Meanwhile, coconut oil in a large pot over medium-low heat
4. Sauté onion for 10 minutes until soft
5. Add garlic and continue sautéing for another 5 minutes
6. Add beef and brown until almost cooked through, about 10 minutes
7. Add the chorizo, whole and continue cooking for another 10 minutes, stirring frequently and breaking with the back of a wooden spoon
8. Add the habanero, peppers, carrots and cook 5 minutes until slightly soft
9. Add the tomatoes, broth, lime juice, coriander & cumin seed, salt, pepper, paprika, combine well
10. Simmer 20-30 minutes (add a little broth or water if needed)
11. Add ½ of the chopped cilantro and stir well to heat through
12. Serve on acorn halves, top with shredded cheddar, cilantro, and lime wedges
