Cold Run, Warm Paleo Chili

Sorry it’s been forever, guys, but I have exciting news! I’ve moved to Siberia for the indefinite future!

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Okay, not really, but considering that in the past week we have had about 20 inches of snow it certainly feels that way. I keep reminding myself that this means we won’t have as many forest fires this summer, but when your eyelashes literally collect snow and then freeze during your run, it’s hard to look on the bright side.

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I know, I know. I could have just run inside. But it’s been 6 long months of snow and treadmills and I’m pretty over it. At least I had a nice warm bowl of chili waiting to warm my belly at home.
This chili is DELICIOUS and if you are living someplace where winter may be overstaying its welcome I highly recommend making it.

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PALEO POBLANO CHILI
1 yellow onion, diced
2 green bell peppers, chopped
1 fist of garlic, choppe
1 Poblano Pepper, roasted and chopped
3-4 lbs of rump roast, cubed
2 tsp coconut oil
1 tbsp paprika
2tsp cumin
2tsp chipotle
2 tbsp chili powder (I like it spicy…)
6 oz can of tomato paste
30 oz can of fire roasted tomatoes, diced

1) in a large pot heat coconut oil over medium heat and add onions and peppers. Cook for about 3 minutes or until onions become translucent
2) Mix spices and rub on meat
3) Add meat and Garlic and poblano pepper to pan with onions and peppers.
4) brown meat, about 2-3 minutes
5) add remaining ingredients. It will be a bit watery at first, but let simmer on medium-low heat for about 2 hours and it will thicken up

Stay warm out there, or for those who are actually experiencing spring – go enjoy it!

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