Y’all. (I don’t even have to cop to saying “y’all” frequently in my every day life because it’s totally appropriate here, so you can imagine it’s all part of the “down south” vibe.) I have been following Jennifer Robbins for a while and I have loved all of her recipes! I mean empanadas? Paleo empanadas? She had me at yuca, before I was even sure how to pronounce it (it’s yoo-cuh, by the way). I knew a cookbook from her creative mind would not disappoint, so you know I put in a pre-order for this bad boy.
If you follow me on Instagram, you might’ve seen that I made a berry cobbler recipe THE night I got the book. I couldn’t wait- everything looked so good, I had to make something right away!
And although it’s still over a hundred degrees some days here in Texas, we got a nice reprieve today with some cloudy weather- it was time to make some chili! Not that I ever really need an excuse for chili because our family loves it. It’s the perfect dinner for a big family: filling, well-rounded, and easy to make big (ok, huge) portions of at once. I often put beans in ours (soaked white navy beans are GAPS Diet-friendly), but somehow this chili was more filling than usual. My boys usually can’t get enough chili and we were all pretty much satisfied with one bowl. This chili is delicious and miraculous! It also has a sweet, southern flavor that is so satisfying and comforting.
Other recipes I can’t wait to make? Hushpuppies. ‘Nough said. Chicken chimichangas, sopapillas, and chocolate chip Georgia pecan pie are on my list too (though I will have to wait for a bit on those sweet treats while we’re on the 21 Day Sugar Detox). There’s even a recipe for dairy-free jalapeno poppers. Seriously, I am going to love cooking my way through this thing. But on to the main event:
Check out the chili recipe below, then get yourself a copy of the book!
Texas Slow Cooker Beef Chili from Down South Paleo
- 1 lb grass-fed ground beef
- 1 green bell pepper seeded and diced
- 1 large onion diced
- 4 large carrots chopped small
- 26 oz finely chopped tomatoes
- 1/2 tsp ground black pepper
- 1 tsp salt
- 1 tsp onion powder
- 1 tbsp. chopped fresh parsley
- 1 tbsp. Worcestershire sauce
- 4 tsp chili powder
- 1 tsp paprika
- 1 tsp garlic powder
- pinch of cumin
- Place the ground beef in a medium skillet over high heat and brown, stirring, until no longer pink. Spoon it into your slow cooker, including the fat. Now place the green bell pepper, onion, carrots and tomatoes into the slow cooker. Stir all the ingredients well, then add the remaining spices and seasonings. Stir once more, cover and cook on low for 8 hours, or high for 5 hours. Top with dairy-free sour cream if desired, additional diced onions or jalapenos.
- I hope you enjoy this recipe! But if you, oh, I don't know, want to make any more of these killer recipes, you're going to want to get the book!
I will try it soon!