Sweet Pepper Chile

sweetpepperchile

Before going paleo, neither boy would eat chile. Spy just didn’t like it, but Q would gag at the sight of the beans. This latest version was spooned into their mouths with alarming speed. Spy even went so far as to compliment it. Wow.

It’s a slightly sweeter chile than some, so perhaps that’s what appeals to the boys. But my husband and I really like this chile as well.

The chile peppers I used came from a large bag I purchased at an Indian grocery store. For me, this bag will last a long, long time.

Sweet Pepper Chile

2 Tbsp coconut oil

2 onions, chopped

3 sweet peppers, chopped (yellow, red, orange)

5 cloves garlic, minced

1 lb ground beef

2 boxes chopped tomatoes (24 oz each, I use Pomi)

1/2 – 1 cup shredded carrots (you could used chopped)

3+ dried chile peppers (see photo below)

2 Tbsp chile powder (or more, adjust to taste)

1 Tbsp apple cider vinegar

1 Tbsp dried oregano

1 tsp cumin

1 tsp salt

Melt coconut oil in your chile pot. Add in peppers and onions. Cook over medium low until soft. Add in garlic. Cook an additional 3-5 minutes. Now add in the ground beef. Stir, cooking, until the beef is browned. Dump in remaining ingredients and stir.

Allow to simmer for about an hour (or longer), stirring occasionally.

 

 

 

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