Butternut Squash Chili

butternut squash chili

butternut squash chili

I love fall and I love chili and the two go hand in hand! A dear friend of mine recently gave me an abundance of butternut squash so with squash as my inspiration, this afternoon I threw together some scrumptious chili using the butternut squash and ground bison that I happened to have on hand. Of course you can use whatever ground meat you want, or cubed steak, or even chicken. This recipe is similar to the Everyday Paleo Chili recipe in my first book, Everyday Paleo with just a few minor tweaks.

Here’s the recipe – super easy and delicious!!

Butternut Squash Chili

2 lbs ground bison (or other ground meat of your choice)

2 tablespoons butter, coconut oil, lard, or ghee (I used butter)

1 yellow onion, diced

3 garlic cloves, minced

1 small butternut squash, peeled and cut into small cubes (about 6 cups of cubed squash – use more or less if you like)

4 celery stalks, diced

2 tablespoons cumin

2-3 tablespoons chili powder

2-3 tablespoons Italian seasoning

2-3 teaspoons dried red chili flakes

1 bay leaf

2 cups chicken broth

18 ounces of diced or crushed tomatoes (about 2 cups) – (I purchase my diced and crushed tomatoes from Tropical Traditions)

Sea salt to taste

1. In a large soup pot, melt the butter or other fat of your choice over medium heat.

2. Add the onions and saute until translucent.

3. Add your ground meat and cook just until browned.

4. Add the minced garlic, cubed butternut squash, and celery and mix well.

5. Add all the spices except for the bay  leaf and mix well.

6. Add the chicken broth and tomatoes and stir, bring to a simmer and add the bay leaf.

7. Turn down to low and let simmer for 25-30 minutes or until the squash is fork tender.

8. Taste and adjust the seasoning as needed.

Enjoy!

 

 

 

Rachel’s All-American Meat Lovers Chili

Rachels chili

By the time you read this blog post the current events of today will have passed, It’s the San Francisco Giants home game opener this afternoon and as a California native I’m cheering my team on! I thought it only fitting to cook up a meal that just screams sports, so what else than…CHILI! This chili recipe has been a long time staple of mine. I love making chili because it’s such a forgiving dish. You can play around with the ingredients and the end result comes out great every time.  I have mentioned before that I have a diverse meat selection at my disposal so for tonight’s chili I used a combination of Venison, Buffalo, Beef and Pork.  I don’t usually have a lot of buffalo lying around but my husband picked it up at a local butcher shop and I figured tonight’s chili was a great use for it. I was a little skeptical that the buffalo would have some strange flavor that I wasn’t going to like but as always this chili turned out great.  Absolutely any combination of meat works for this recipe. [Read more…]

Super Bowl 2010….

I will officially admit that I WILL use tomorrow as an excuse, like everyone else in America, to sit on my arse, eat a lot of food, and partake in a couple of drinks…

So, here it is: My Paleo Super Bowl, sit on my arse while not really caring about the game, and falling asleep early menu:

Big Pot of Bean-less Chili

2 lbs of grass fed ground beef

1 lb of spicy italian pork sausage

7-10 celery stalks diced

6 carrots diced

1 white onion diced

6 cloves of crushed garlic

4 tbsp olive oil

1 16 ounce can of diced tomatoes w/ juice

16 ounces of chicken broth

2 big pinches of sea salt

2 tbsp dried oregano

2bsps dried basil

1 tbsps cumin

3-4 tbsps chili powder

1 tsp cayenne pepper (more if you like it spicy)

Saute veggies in olive oil for about a minute and add meat and brown.  Season the meat mixture with all the spices.  Add the tomatoes and chicken broth and simmer for 35 minutes.  Taste and add more seasoning if desired.  If you are feeling a little frisky, eat this awesome chili with a dollop of sour cream and some crushed corn chips.  If you are keeping it 100% paleo for the big day, it’s good just like it is!!

Deviled Eggs

12 boiled eggs

1/4 -1/2 cup of Trader Joe’s or other all natural mayonnaise

1 tbsp of fresh dill – minced

small pinch of sea salt

1 tsp of garlic powder

crushed black pepper to taste

Bring enough water to cover 12 eggs to a boil, add eggs, and boil rapidly for 8 minutes.  As soon as the timer beeps, drain the hot water from the eggs, add cold water and ice to stop the cooking process.  The faster you cool off your eggs, the easier it will be to peel them!  Leave eggs in the cold water for 5-10 minutes before you peel.  Peel eggs and cut in half length wise.  Carefully scoop out all the yolks into a mixing bowl and mash with a  fork.  Add remaining ingredients and mix until smooth.  Fill the egg halves with the mixture and sprinkle with a little paprika if you like

Walnut Red Pepper Dip - I haven’t tried this yet but my dear friend Christina gave me the recipe and SWEARS by it, so tomorrow I’ll give it a go and I’ll serve this with an assortment of fresh veggies. – It sounds amazing and a big thanks to Christina for the recipe!

2 cups shelled walnuts (soak them for at least 1 hour to soften them; it’ll be easier to process them this way)

1/2 tsp. ground cumin

1/2 – 1/4 tsp. salt

1 jar (12 oz.) roasted red peppers – drained

1 garlic clove, minced

2 tbsp. olive oil

2 tsp. lemon juice

In a food processor, pulse walnuts, cumin, and salt until walnuts are finely ground (like the consistency of Hummus). Add peppers, garlic, olive oil, and lemon juice.  Whirl until smooth.

Maybe some meatballs…

If we actually need more food, which I doubt we will, I’ll have some gluten free Trader Joe’s meatballs on hand if the kids really want them… I feel stuffed just thinking about it…

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