This hearty chili is easy one-pot meal, and is packed with wonderful comforting flavors. Delicious, healthy, and naturally gluten-free and paleo friendly.
Cook the beef, onion and garlic in a large pot over medium-high heat for 8 to 10 minutes, stirring occasionally. Drain off the excess fat. Add all the spices, cook and stir for 1 minute until fragrant.
Add the rest of the ingredients to the pot. Stir to combine, cover and bring to boil. Reduce the heat and simmer for 2-21/2 hours.
- 3 pounds ground beef
- 1 large onion, chopped
- 6 large garlic cloves, chopped
- 1-tablespoon chili powder
- 1-teaspoon red pepper flakes
- 2 tablespoons sweet paprika
- 1-tablespoon ground cumin
- 2 bay leaves
- salt and black peppers to taste
- 3 cups parsnips, peeled and chopped
- 5 cups sweet potatoes, peeled and chopped
- 1 28-oz. can diced tomatoes, undrained
- 3 (9 ounce) can tomato sauce
- 2 cups low-sodium beef broth
1- Cook the beef, onion and garlic in a large pot over medium-high heat for 8 to 10 minutes, stirring occasionally. Drain off the excess fat.
2- Add all the spices, chili powder, red pepper flakes, sweet paprika, cumin, bay leaves, salt and pepper. Cook and stir for 1 minute until fragrant.
3- Add the rest of the ingredients to the pot. Stir to combine, cover and bring to boil. Reduce the heat and simmer for 2-21/2 hours. Stirring occasionally.
4- Remove bay leaves and taste and adjust the seasonings, if needed before serving.
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