Holy crap my last 2 posts here are LONG. I will try to keep this one as short as possible. I am in the process of cooking 2 things right now that have my house smelling pretty yummy. The first is a Cincinnati chili recipe that I modified from the one in the cookbook Paleo Indulgences by Tammy Credicott and the other is a Mexican Chicken Soup recipe that I modified from the cookbook Paleo Slow Cooking by Chrissy Gower. Both are amazing cookbooks that I find myself going to often for inspiration.
Here is the Cincinnati Chili recipe that I used. I will post the Mexican Chicken Soup recipe in another post to try to keep this one short and when I have a photo of it to show you of it.
2 TBS coconut oil
2 large onion
2 lbs ground turkey
6 garlic cloves minced
2 TBS chili powder
1 tsp allspice
2 tps cinnamon
2 tps cumin
1 tsp cayenne pepper
1 tsp sea salt
4 tsp paprika
1/4 tsp ground cloves
3 TBSP unsweeteded cocoa powder
1 15-oz can tomato sauce (I find that the organic ‘Simple Green” at Kroger are the only ones that I can find that don’t have a bunch of other crap in them. i.e. corn syrup)
2 TBSP Wrocestershire sauce
2 TBSP applecider vinager
2 cups of water
– Heat oil in stock pot and add onion and cook until translucent.
– Add ground Turkey, garlic, and chili powder and cook until meat is browned
– Add all remaining ingredients and stir to combine. Bring to a boil and reduce to simmer for about 1 1/2 hours.
I have made this before and it is delicious and a TON of food. It freezes really well.
My kids will be eating this over Mac-n-cheese…….maybe. My 4 and a half year old and I may go roller skating and just grad her something to eat on the way, but my 14-year-old step son will be happy to dump this over mac-n-cheese I am sure. When I finally get around to eating it I will put it over last nights left over cauliflower.