Long time no read, eh? I'm hoping 2015 is the year I finally find my blogging groove. I've gone through stages of blogging whenever the mood strikes to trying to post a consistent 3-5 times as week. I think I've come to terms that a modest posting schedule is more manageable for me right now. So, starting today, I'm rolling out one new post every Monday morning!
Today I wanted to share one of my favorite recipes I've found since I first started exploring the Paleo diet last winter. This Paleo Chunky Sweet Potato Chili is a recipe I adapted from Tastes of Lizzy T's and it is a big favorite around here. Even my husband, who formerly attested that he hated any and all chili, enjoys it! I took the original recipe and tweaked it a bit, mainly substituting beef stew meat for the ground beef to give it a hearty, chunkier consistency. There is something so incredibly satisfying about a bowl of warm, (modestly) spicy, slightly sweet, chunky chili--especially this time of year.
This recipe is "Paleo" in that it doesn't contain any grains, legumes, dairy, etc. You won't find any beans in this recipe, instead they've been replaced with vibrant sweet potato which pairs so beautifully with the warm spices. This is very much a cross between a traditional chili and a beef stew and it's incredible. It's so good, in fact, that I think it would be the perfect dish for a casual fall/winter dinner party. It's incredibly rich and bold in flavor; the flavors are familiar yet unique enough to be memorable. Even if you're not usually fond of chili, I implore you to give this recipe a try!
The recipe, as written, makes a ton (again, great for a dinner party). It tastes incredible the next day (and the next) and reheats well, so I definitely recommend making the entire batch; however, you could certainly halve the recipe if you wish. With all the cold weather we still have ahead, you'll be thankful you found this recipe!
Paleo Chunky Sweet Potato Chili
1 tablespoon
ghee (you could substitute coconut or olive oil)
2 lbs. beef
stew meat
1 red onion,
chopped
2 teaspoons
minced garlic
1 tablespoon tomato paste
1 tablespoon tomato paste
29.5 oz. can
tomato sauce
14.5 oz. can
petite diced tomatoes
3 cups beef
stock
2 bay leaves
½ teaspoon
dried thyme
2 teaspoons salt
1 ½
teaspoons black pepper
2-3 tablespoons chili powder, more or less to taste
1/8 teaspoon
oregano
1/8 teaspoon
red pepper flakes
5 small
sweet potatoes, peeled and cubed
Preheat oven
to 350°.
Heat a large Dutch oven over medium-high heat. Add the ghee or oil and brown the meat in two-three batches; set aside. Turn the heat down to medium and add the onion and garlic to the pan; cook for 3-5 minutes, or until the onions are translucent. Next add the tomato paste, and cook for 1 minute more, stirring constantly. Return the meat to the pot and add the remaining ingredients, except the potatoes, mix well and bring to a boil, stirring occasionally.
Cover and cook in the preheated oven for 1 1/2 - 2 hours. Add the potatoes and cook for an additional 45-60 minutes, until the potatoes are fork tender.
Slow Cooker Option: Heat a large pan over medium-high heat. Add the ghee or oil and brown the meat in two-three batches; set aside. Turn the heat down to medium and add the onion and garlic, cook for 3-5 minutes, or until the onions are translucent. Next add the tomato paste, and cook for 1 minute more, stirring constantly. Transfer the meat, onion mixture, and all the remaining ingredients to a 6-7 quart slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours, until the meat and potatoes are tender.
*This post contains an affiliate link.
Heat a large Dutch oven over medium-high heat. Add the ghee or oil and brown the meat in two-three batches; set aside. Turn the heat down to medium and add the onion and garlic to the pan; cook for 3-5 minutes, or until the onions are translucent. Next add the tomato paste, and cook for 1 minute more, stirring constantly. Return the meat to the pot and add the remaining ingredients, except the potatoes, mix well and bring to a boil, stirring occasionally.
Cover and cook in the preheated oven for 1 1/2 - 2 hours. Add the potatoes and cook for an additional 45-60 minutes, until the potatoes are fork tender.
Slow Cooker Option: Heat a large pan over medium-high heat. Add the ghee or oil and brown the meat in two-three batches; set aside. Turn the heat down to medium and add the onion and garlic, cook for 3-5 minutes, or until the onions are translucent. Next add the tomato paste, and cook for 1 minute more, stirring constantly. Transfer the meat, onion mixture, and all the remaining ingredients to a 6-7 quart slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours, until the meat and potatoes are tender.
*This post contains an affiliate link.
