Let’s be honest. It’s rare to see rain in Los Angeles, which comes at no surprise. But when it does come, a nice bowl of hearty soup always seems to hit the spot. This unique twist on a traditional chili recipe is not only deliciously flavorful, but it is both Whole30 and Paleo compliant. Rain or shine, this chili can be enjoyed year-round and is the perfect staple for a delicious and healthy meal.  

Although it may seem like the list of spices is longer than your to-do list, it's worth it. Every.last.one.of.them. They give the chili a depth of flavors as well as an amazing aroma. 


                 

When it comes to the Machaca, you'll want to start adding this secret weapon to all of your recipes moving forward. It not only thickens the soup with a nice texture, but it also provides a rich meaty flavor profile. And, the best part is that it's sugar-free, carb-free, high in protein, Paleo, Keto AND Gluten free. Whew. That's a lot. 


                  


Get your Tupperware ready because this recipe makes a sufficient supply of leftovers for your weekly meal prep and will not leave you hungry. 


 Ingredients:

  • 2 pounds lean ground beef
  • 1 pound Italian sausage or chicken sausage casings removed (make sure the sausage has no added sugars and is Whole30 compliant)
  • 1 2.5 OZ of People's Choice Beef Jerky Machaca (add more to get a thicker and meatier flavor)
  • 2 (28 oz) cans diced tomatoes with juice
  • 1 (6 oz) can tomato paste
  • 1 large yellow onion chopped
  • 1 red bell pepper seeded and chopped
  • 2 cups beef stock homemade or compliant brand - use bone broth for an even richer taste
  • 1 tablespoon minced garlic
  • 1½ tablespoons dried oregano
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon dried basil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ¾ teaspoon cayenne pepper to taste

Instructions:

  1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan along with the chopped onions and peppers, and cook until evenly browned. Drain off excess grease.
  2. To the stock pot, add in the diced tomatoes, tomato paste, and beef stock. Season with garlic, oregano, cumin, paprika, basil, garlic powder, onion powder, salt, pepper, and cayenne. Add the Machaca. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  3. After 2 hours, taste, and adjust salt, pepper, and other spices if necessary. The longer the chili simmers, the better it will taste.
  4. Remove from heat and serve, or refrigerate, and serve the next day. Serve with whatever chili toppings you prefer! (I sprinkled Machaca to finish it off because well...you can't have enough!)