A few days ago it felt like it was chili season…you know, when it was 20 degree outside and snowing. But now it’s 80 degrees out and Jackson is panting uncontrollably the second he walks outside. Jackson is my French Bulldog, FYI, not my husband. But even if it’s still summertime wherever you live, I still recommend making this chili. It’s SO good! You have make surer to put all the toppings on it or you’re missing out, just trust me! And if you’re a person who usually eats chili with beans in it, you won’t even miss them! It’s seriously so tasty without them and SO EASY! You only need a few ingredients for this chili and you’re eating dinner in no time. And if you’re a person who does the football thing on Sundays, this would be a great dish to give to all your friends while they scream at the TV and tell players who are making 40 million dollars a year how to do their job. Makes total sense.
This week has been a crazy week! I don’t know if you feel this way, but I feel like I’m getting more anxiety as I get older. It’s something I have to work on daily during stressful times. I have to sit in the shower and take 10 super long deep breaths before I feel like I have my bearings again. There’s a fun visual for ya! We are gearing up to leave for a wedding this weekend in New Orleans while I simultaneously try to finish up my PaleOMG Fitness Program for my beta group. I thought about not going to the wedding, but that’s a major d*ck move. So instead I’ll just work from the hotel room. Totally less d*ckish, right? Not right.
Yesterday I filmed month 1 of all the movements for the beta group and today I’ll be editing all those videos to send out to them. But after pretty much working out all day, I couldn’t sleep last night. And my raw side from my latest tattoo removal appointment didn’t help either. You guys…why did I get a tattoo when I was 20?? Why?? My last 6 appointments didn’t really hurt, but this 7th appointment was a CO2 laser and HOT DAMN, it hurts afterwards. Especially when you work out all day and your sports bra literally is GLUED to your side. Peeling a sports bra off is hard enough as it is, but then when you add raw skin into the mix, now that’s just f*cked up. Are you hungry for chili yet?
And while all this exciting stuff is going on, minus the pain of tattoo removal, we are in the loan stages of buying a house. I forgot how much that part sucks, especially when you’re a small business owner. Sharing bank documents for the past 72 years is time consuming. Now I remember why I said I would never buy another house after we bought our 1st house 5 years ago. Welp, here we are! And we decided to not sell our current house until we move out of it in November so we can stage it and give it the look it deserves. Using one of our spare bedrooms as a closet isn’t exactly appealing to most buyers. We already had the outside of our house photographed while everything is still green, but we won’t be photographing everything else until December. I know all this information is incredibly boring to you, which is fair, but holy poop balls, it’s all I can think about right now. But I need to get back to editing workout videos. So go make this chili tonight and let me know what you think!!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 5-6 1x
- 2 tablespoons ghee (or other fat)
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1 pound ground beef
- 1 pound pork chorizo
- 1 (28 ounce) can diced tomatoes
- 2 tablespoons taco seasonings
- grain-free nacho tortilla chips (Siete Foods brand)
- coconut cream with lime or sour cream
- cilantro, roughly chopped
- green onions, roughly chopped
- avocado, thinly sliced
- Place a high rimmed pot over medium heat. Add ghee then place onion and bell peppers in the pot. Sauté for 10 minutes, until onions become translucent. Then add garlic and sauté for another 3 minutes. Add salt and mix to combined.
- Add ground beef and chorizo. Break into small pieces and cook until no pink remains and meat is cooked through completely, about 10 minutes. Then add diced tomatoes and taco seasoning, mix to combined, then cook for another 10 minutes. Taste to see if the chili needs any extra salt (this will depend on the taco seasoning brand).
- Garnish chili with tortilla chips, coconut cream or sour cream, cilantro, green onion, and avocado!
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Oh, Hi! I’m Juli.
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