Our Favorite Fall Breakfast (for this week)

Slow-Cooker Paleo Chili

2 lbs 100% organic grass-fed ground beef
2 14.5-oz cans organic petite diced tomatoes (we like ones with chipotle or adobo) (or 1 and 1/2 cups diced fresh tomatoes, in season)
1 large onion, diced
1 or 2 large carrots, diced
1 or 2 stalks celery diced
1 medium bell pepper, diced (optional)
4 or 5 cloves garlic, minced
2 T ground cumin
2 to 3 T chili powder (preferably chipotle again, if you can find it)
2 T ghee or organic lard from pastured pigs
salt and pepper to taste

Heat ghee in a skillet, and cook the meat in it for a few minutes. It doesn’t have to be thoroughly cooked. Transfer it to the slow-cooker. Saute onions, carrots, celery, peppers in the pan for a few minutes (adding more oil if you need to), then add the cumin and saute for a couple more minutes. Add these to the slow-cooker too. Throw in the garlic, tomatoes, and spices. Stir until mixed well. Set slow-cooker to low for about 7 hours. This is a great meal to come home to on a blustery fall day, and warmed up for breakfast and/or lunch, with a green salad is terrific.

If you’re in a rush in the morning, you can forego sauteeing the veggies–just throw them all in slow-cooker raw, with the meat, and they’ll still be well-cooked when you open it up 7 or 8 hours later!

Variation:If you are not eating a paleo diet, and want to use beans in your chili, we always used to use black beans, as they are a little lower in carbohydrate than some other beans. Just remember to prepare them in a traditional way, otherwise you won’t be absorbing any of the nutrients, and will give yourself stomach problems! Also remember that contrary to mainstream advice, beans are very high in carbohydrates, and will spike sugar and/or insulin, so use wisely and sparingly.

 

 

Simple Green Salad to go with Chili

Lots of fresh organic lettuce (which there is tons of this time of year)
Avocado, sliced or diced
Red onions, diced (optional)
Grated carrot
Any other veggies you like ( we often use dried powdered seaweed of some sort. Cilantro and/or parsley are great. Sauerkraut is another one;this is a good way to get your daily intake)
Toss all ingredients together. Serve with the chili.

If you want a good dressing, here’s a simple vinaigrette:

1/4 cup fresh lime or lemon juice
1/4 cup organic, extra-virgin cold-pressed olive oil
1/4 of a small red onion, minced
1 clove garlic, pressed or minced
1/4 to 1/2 tsp dijon mustard
1/4 cup organic sour cream, preferably raw (optional)
salt and pepper to taste

Place all ingredients in a jar and shake well until thoroughly combined.

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