Having chili on halloween night has become some what of a tradition. Three years in a row now, we have had some neighbors over for hayride and trick or treating, jumpers for the kids, and chili. This year I also made some delicious almond fudge paleo brownies as well. Since it's that time of year, I will now probably be making chili at least once a week. I love chili in the winter time and I annoy my husband because I could literally eat it for every meal.
This is my grandmothers chili recipe. It's in the 1984 Louisiana Entertains cookbook. The only ingredient that I had to remove for this chili to be paleo are the beans. I double the meat in the recipe. I also like to eat it over a baked sweet potato.
You will need:
2-4 lbs ground chuck(depending on how thick you want it)
1.5 cups chopped onion
1.5 cups chopped bell pepper
1 clove garlic
1 28 oz can Italian style tomatoes
1 15 oz can Italian style tomato sauce
6 tablespoons chili powder
2 teaspoons salt
1 teaspoon cumin
Ina 3-4 quart Dutch oven cook meat, onion, green pepper, and garlic until meat is lightly browned. Add tomatoes, sauce, and seasoning. Cover and let simmer 1 hour. Serve.
