Paleo Chili

Whenever it’s cold I crave this chili. It is full of sweet potatoes, bacon, and kale. This chili is warm, hearty, and delicious. And it’s Paleo! Make yourself a big pot and enjoy. 

Paleo Chili

• 4- 6 slices of bacon
• 1 red onion 
• 3 sweet potatoes
• 2 pounds grassfed, ground beef
• 1 bag of chopped kale, or 2 bunches (chopped)
• 2 tsp smoky paprika 
• 1 Tbsp chili powder 
• 1 Tbsp onion powder 
• 1 Tbsp garlic powder 
• 2 tsp sea salt
• 1 1/2 tsp ground cumin 
• 1 tsp dried oregano 
• 1 tsp ground pink pepper 
• 4-6 cups chicken bone broth
• Guacamole or avocado for topping the chili 

Directions:

1. In a 6-7 quart pot or Dutch oven, cook the bacon over medium heat.
2. While the bacon is cooking, scrub the sweet potatoes.Then chop the sweet potatoes into 1/2 inch cubes. 
3. Dice the onion as well.
4. Once the bacon is fully cooked, remove it and put it aside. 
5. Sauté the onions in the bacon fat for 3 minutes. 
6. Add the chopped sweet potatoes and season with 1/2 teaspoon of salt and pepper. Cook for 5-7 more minutes, stirring the vegetables while they cook. The onions should be translucent and the potatoes should have begun to soften slightly. Remove all the vegetables and set aside. 
7. Add the ground beef to the pot and brown it over medium heat. 
8. Mix all the spices together. Pour the spices over the ground beef and mix well. Once the meat is browned, add back all the vegetables (except the kale). 
9. Chop the bacon and add it as well.
10. 10. Pour in the bone broth and stir. Cover the pot with a lid, turn the heat down to a simmer, and cook for 25 minutes. 
11. Add all the kale to the pot. Cover the pot with a lid and wait 2 minutes so the kale can begin to wilt. Stir the kale into the chili. Cover the pot and cook for 10-15 minutes. 
12. Taste and add more seasoning if needed. 
13. Ladle chili into individual bowls and top with guacamole or avocado. Enjoy!