Easy Quick Paleo Chili Beef
You know what is crazy about this recipe? If you serve it in a bowl, the dish is chili, but if you put it between buns, the recipe is a sloppy joe! I know... crazy cross-functional! Though this recipe's backbone structure is true to that of a chili, serve it with any toppings and in any way, you'd like to change your weekly meal prep. Enjoy!
Seasoning spice mix:
Microwave the Trifecta beef patties covered completely by a damp paper cloth towel, for a minute and a half. Remove from microwave and after the patties are slightly cooled down, crumble the patties to its original form - ground beef - with your hands into a separate bowl. Keep warm.
Combine all the seasoning spice mix ingredients in a separate bowl, with the exception of salt.
Dice the onion and keep in a bowl. Heat oil over medium-high in a pot large enough to hold all ingredients. Once the oil is shimmering and slightly smoking, add the onions, mix constantly to prevent onions from burning. Reduce heat to medium and cook onions for 3-5 minutes or until they start to develop a caramelized color. Use your best judgment on the timing. Once some caramelization begins to happen, add bell peppers and garlic and mix to cook for 2 minutes, avoiding the garlic from burning. Adjust heat as needed.
Add the spice mix to the pot and mix to fully coat all the vegetables. The point of this step is to bring the fragrant tones of the spices up. After a few seconds, add canned tomatoes by crushing them with your hand as you add them to the pot, or by crushing them with a wooden or metal spoon in the pot. Mix and scrape any brown bits from the pan. Add ¼ cup of tomato juice, plus water or stock and increase the heat to bring to a boil. Once boiling, reduce heat to medium-high and maintain an aggressive simmer.
Immediately add the ground beef along with honey, and mix to incorporate. Bring the pot back up to an aggressive simmer, mixing constantly, for about 3 minutes or until beef is heated through. Add extra water or stock if the sauce is becoming too thick.
Taste for seasoning and adjust as needed. Use your best judgment in the heat adjustment.
Portion around 5-6 ounces of chili into 4 bowls. There may be excess chili as the volume increases with the addition of all other ingredients (so you may have to weigh a bit more than 6 ounces).
Garnish each bowl with your preferred condiments or garnishes (chives, cheese, tortilla strips, and even fried shallots are some of my favorites).
Servings: 4 | Calories Per Serving: 410