All-American Meat Lovers (Paleo) Chili

Rachel’s All-American Meat Lovers Chili (Serves 6-8 adults)

Originally posted at: EveryDayPaleo.com

Ingredients:

• 6 Ounces Italian Sausage
• 1 Pound Round Steak, chopped into even bite sized pieces
• 2 Pounds Ground Sirloin
• 2 Cups Chopped Yellow Onion
• 1 ½ Cups Bell Pepper (Combination of Red and Green)
• 8 Cloves of Garlic (Minced)
• 2 (28 Ounce) cans of chopped tomatoes with their juice
• 2 Tablespoons Chili Powder
• 1 Tbs Ancho Chili Pepper
• 1 Tbs Cumin
• 3 tsp Tomato Paste
• 1 tsp Dried Oregano
• ½ tsp Fresh Ground Pepper and ½ tsp Salt (adjust to your taste)
• 2 Bay Leaves
• ¼ cup red wine (optional…but highly recommended)

How To:

Heat a large pan over medium-high heat. Remove casings from sausage. Add all the meat, onion, bell pepper, and garlic to pan. Cook until meat is browned, stirring to crumble.

Add chili powder, ancho chili pepper, cumin and tomato paste, oregano, salt, pepper and bay leaves. Cook 1 minute , stirring constantly. Stir in wine and tomatoes and bring to boil.

Transfer to crock pot and let cook for 6 hours on low (or cook uncovered on the stove for a half hour, stirring occasionally)

Discard bay leaves and serve

Enjoy!

Originally posted at: EveryDayPaleo.com

Paleo Mini Meatloaves

Paleo Mini Meatloaves 

(originally posted at Paleospirit.com)

Ingredients

• 2 pounds ground meat – mixture of grass fed beef and/or pork and/or veal
• 10 ounces frozen, chopped spinach
• 1-2 teaspoons oil
• 1 medium onion, finely diced
• 6 ounces mushrooms, finely diced
• 2 carrots, grated or finely diced
• 4 eggs, lightly beaten
• 1/3 cup coconut flour
• 2 teaspoons salt
• 2 teaspoons pepper
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1/4 teaspoon grated nutmeg

Instructions

1. Preheat oven to 375 degrees F
2. Thaw the spinach, squeeze out the excess water and set aside.
3. Heat a pan on medium heat, add the oil and fry the onions and mushrooms until the onions are translucent and some of the liquid has cooked out of the mushrooms. Set aside to cool.
4. Place the ground meat in a large bowl, add the spinach, carrots, mushroom/onion mixture, beaten eggs, coconut flour and all the spices. Use your hands to combine it well but do not overmix.
5. Fill 18 regular size muffin tins to the top with the meatloaf mixture. (Greasing the tins may be a good idea if the meat you’re using is fairly lean)
6. Cook for 20-25-30 minutes or until internal temperature reaches 160 degrees.
7. Allow to cool and use a knife to loosen meatloaves from sides of the pan before removing.

(originally posted at Paleospirit.com)