Tag Archives: chili

Spicy Slow Cooker Pulled Pork Chili {PALEO}

Posted in Crock Pot, Food, Mains, Pork, Soup by

Remember on Tuesday I was having a kind of down in the dumps day?  But, I was, if nothing else, excited for dinner.  Do you remember?  Well, it didn’t disappoint.  I made pulled pork slow cooker chili.  The basis was this recipe.  But since I am me, I made a few changes.  And you know what?  I’m going to share them with you.  And you know what else?  This is one of those beautiful two for one recipes.  You can eat it as a soup and as a meaty veggie dish over cauli-rice, or roasted sweet potatoes, or whatever you fancy.  So, enough talk.  Here’s my Spicy Slow Cooker Pulled Pork Chili:

Paleo Slow Cooker Chili Spicy Slow Cooker Chili - take 2-2

Spicy Slow Cooker Pulled Pork Chili {PALEO}

  • Servings: 6-8
  • Difficulty: easy
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Ingredients:

  • 2 lbs pork tenderloin
  • 1 1/2 Tablespoons smoked paprika
  • 1 Tablespoon garlic powder
  • 1 Tablespoon chili powder
  • 1/2 Tablespoon cumin
  • 1 teaspoon cayenne pepper
  • 1/2 Tablespoon red pepper flakes
  • salt to taste, I used about 2 teaspoons
  • Paleo friendly fat of choice
  • 3 cloves garlic. diced
  • 2 onions, diced
  • 1 red bell pepper, diced
  • 1 – 14 oz can tomato sauce
  • 1/4 cup hot sauce
  • 2 – 14 oz cans diced tomatoes
  • fresh cilantro and/or avocado for garnish

Directions:

  1. Grab a big skillet and heat up 2 Tablespoons fat over medium high heat.  While the oil is coming to temp mix the smoked paprika, garlic powder, chili powder, cumin, cayenne pepper, red pepper flakes and salt in a small bowl.
  2. You are going to take about half of the spice mixture (just eyeball it)  and rub it into the pork.  Then take the spiced pork and place it in your hot skillet.  Sear the meat on all sides, giving it a nice bit of color, about 3 minutes per side.  When the meat is seared, take it out of the skillet and put it aside to cool.
  3. Next, add the garlic and onion to the hot skillet and reduce the heat to medium.  Cook about five minutes, or until the onions become translucent.  As the onion and garlic are cooking make sure to scrape up any deliciousness left behind from the pork.  Then add the red pepper.
  4. Add the tomato sauce to the skillet.  Then the hot sauce and the remaining spice mixture.  Let simmer for a few minutes.  Taste the sauce and season with more salt if desired.
  5. While the flavors come together in your skillet, cut the cooled pork tenderloin into two-inch wide steaks.  Place them in the bottom of your slow cooker.  Dump both cans of tomato on top of the pork.
  6. Add the sauce in your skillet to the slow cooker.  Give it a good shake to distribute the liquid throughout the pot.
  7. Set the cooker to low and cook for 4 to 6 hours.
  8. Serve with chopped cilantro and avocado as garnish.  Enjoy!

Sweet Potato Chicken Chili {PALEO}

Posted in Chicken, Food, Soup by

Sometimes, you buy lots of sweet potatoes for Christmas Dinner.  Sometimes, you forget about them.  Sometimes, when you are getting dressed you look up to discover a bag of sweet potatoes.  In. Your. Closet.  It seemed like a good place to store them at the time, really!  And, not having to prepare those sweet potatoes made for a very, very relaxed Christmas dinner.  Which was nice, because I really killed myself for Thanksgiving.  So.  Upon finding my sweet potatoes I decided I needed to do something with them.  The result was delicious.  Even the boys gobbled up this chili.  And!  I had some for lunch today; I am happy to report that it was even better the second time around.  So without further ado, Sweet Potato Chicken Chili:

Sweet Potato Chicken Chili {Paleo}

Sweet Potato Chicken Chili {PALEO}

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients:

  • 3 chicken breasts
  • cumin
  • salt and pepper to taste
  • Paleo friendly fat of choice
  • 1 onion, diced
  • 2 cloves garlic, diced
  • 3 or 4 stalks celery, chopped
  • 2 – 7 oz cans green salsa (look for something with no added sugar, soy, etc.)
  • 1 – 14.5 oz can diced tomatoes
  • 2 large sweet potatoes, peeled and chopped
  • 2 cups chicken broth
  • 1/2 cup cilantro, chopped
  • fresh tomato, cilantro and avocado for garnish

Directions:

  1. Grab your chicken breasts, give them a rinse, then pat them dry.  Put the breasts in a bowl and season with salt, pepper and cumin.  Rub the spices into the meat making sure it is coated.
  2. Take your soup pot and heat 2 tablespoons of your fat of choice over medium high heat.  I used olive oil, it was what I had.  When the oil comes to temperature, add the chicken.  Don’t crowd the pot; I cooked the chicken in two batches.  Cook the chicken about 4 or 5 minutes per side, depending on how thick the breasts are.  When they are done, take them out of the pot and set aside.
  3. Next, you’ll want to add the onions and garlic.  You may have enough fat in your pan to cook the onion and garlic without having them stick, and you might not.  Add more fat if you need it.  Then cook the onion and garlic until translucent, about 5 minutes, scraping up any goodness leftover from the chicken.  Add the celery.  Cook a few more minutes.
  4. Add the green salsa and tomatoes.  Stir, then add your sweet potatoes.
  5. Chop the cooked chicken breasts into bite sized pieces and add them to the soup.
  6. Next, add the chicken broth.  You will want to use enough to cover the meat and veggies.  If you want a thinner soup add more broth, for something thicker use less.  I used about 2 cups.  Bring to a simmer, put the lid on the pot and turn the heat to low.  Let the soup simmer for about 30 minutes or until the sweet potato becomes soft.
  7. Stir in the chopped cilantro.  Taste the soup.  Does it need salt?  Pepper?  Add salt and pepper if you think you need it.  Serve garnished with fresh tomato, extra cilantro and/or avocado, if desired.  Enjoy!

Leftovers for Lunch: Paleo Fire Chili, Sweet Potato, Guac {PALEO}

Posted in Food, Soup by

Disclaimer: This is not my prettiest meal, but the idea is definitely worth sharing…

We’ve had this insanely spicy chili in the fridge for some time.  It’s been dubbed “Paleo Fire Chili.” I made it a while back and then had it for leftovers once (I was almost in tears eating it).  It’s a chili recipe gone bad and while my hubby can take the heat, I cannot, and I’m not meek when it comes to spiciness.  The story goes salsa was my first “solid” food.  But!  Today when I opened the fridge, tummy growling, Paleo Fire Chili staring me down, I had an idea: serve the chili over that leftover baked sweet potato.  And!  And!  I have a super ripe avocado in the fruit basket; I’ll make some gauc.  I was excited!  Here’s how it all came together:

Paleo chili with sweet potatoes and guac.The sweet potato cut the spiciness and the guac added a nice flavor.  It was a delicious leftovers for lunch kind of day.