Updated: Mar 29, 2020
Someone mentioned to me that they were making chili for supper. All I could think was, "Shoot, I want chili for supper!". I haven't made chili in years and the bitter cold of January makes it feel oh, so right. Lucky for me, I had all of the ingredients in my house to make it the next day. I like to make mine paleo style (no beans).
2 bell peppers
1 pound of ground meat of choice (I prefer chicken or turkey, but beef, bison or pork would be fine, too!)
1 pound of Italian sausage (this could be sausages taken out of their casing or another pound of your previously chosen meat)
3 cloves of garlic
2 large cans of crushed tomatoes (you could also use 1.5 jars of pasta sauce here and omit extra spices)
1 tsp salt*
2 tsp oregano*
2 tsp cumin*
1/2 tsp paprika*
*Feel free to modify spices to taste; omit or reduce if using pasta sauce
Chop and saute vegetables in fat of choice in a large pan. Put them in a large pot if you want to simmer the chili on the stove top or put them into a slow cooker if you want to cook it in there. I've done both and they're equally delicious. Then, use that same pan to brown all of the meat together.
Add the rest of the ingredients to your pan on the stove top or slow cooker. Mix it all together. If you are in the slow cooker, set the heat to low and cook for 4 hours. If you are on the stove top, bring it to a low simmer then reduce the heat to low and simmer for 30 minutes.
If you're looking to kick it up a notice and tolerate cheese (not technically paleo), I highly recommend trying it with Bothwell's habenero cheese. It gives it just enough kick and flavor to go from "this is delicious" to "THIS IS MY FAVORITE CHILI EVER".
This could totally be Whole 30 compliant. You just need to check the ingredients on your sausages or pasta sauces, if you choose to use them.