Paleo Cave(wo)man Chili
Preheat the oven to 425 degrees Fahrenheit. Bake two sweet potatoes in the oven until soft (about 45 minutes). Set aside until cool enough to peel.
Chop the vegetables, remaining sweet potatoes, tomato paste, and garlic. Fry in a pan until the vegetables are soft (note: the parsnip takes a bit longer to soften. You can chop it into smaller pieces to shorten the time). Pierce with a fork to check the tenderness.
In a separate pan or cast-iron skillet, fry the ground beef until browned.
In another skillet, or after frying the ground beef, fry the bacon. Cut it into small pieces before or after cooking – whichever you find easier.
In a large pot, add the sweet potato from the oven with 1-2 cups of broth. Mash or puree the sweet potato until it reaches a creamy consistency. Alternatively, you can blend the sweet potato and broth in a blender to make it smoother.
Add the cooked vegetables, bacon, and ground beef to the large pot. Heat the large pot on medium-high.
Add the spices and tomatoes.
Cook until the flavors have saturated and the beef is fully cooked. If using a crockpot, this takes 4-8 hours. If using the stovetop, this takes 1-2 hours, depending on how strong you want the flavors.
In the last hour of cooking, add the butternut squash soup. This makes for better consistency. You can add more or less, depending on how thick you want your chili.
Chili is one of my family’s favorite dinners, even during the summertime. Savannah Wishart’s award-winning recipe is tried and true. It’s also full of meat and paleo-friendly, so if you have any issues with the usual chili suspects (beans), you won’t have to worry.
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