Thankfully, tomatoes don’t seem to be a problem for any of us and the kids love them! They don’t, however, love eating fatty cuts of meat, broth, or thoroughly cooked vegetables if they can help it. Chili is the answer. Sorry I didn’t take more pictures while I prepped, I’m out of practice at this blogging thing!
- 3-3.5 lb chuck roast
- 1 pint Starch-Free Onion Gravy
- 1 cup broth (or much more, reduced to 1 cup)
- 1 pint roasted squash (I use what I’ve frozen for this and save fresh baked for eating plain)
- 29 oz chopped tomatoes
- 6 oz tomato paste
- 4 roasted peppers – chili, jalepeno, or sweet – it’s up to you. For a non-GAPS legal, smokey flavor, you can use chipotle peppers (that’s smoked jalepenos)
- about 2 Tbsp smoked paprika
- about 2 Tbsp chili powder
- about 1 Tbsp garlic powder to taste
- Chop up your chuck roast into 1/2 to 1 inch cubes. In batches, sprinkle them with smoked paprika, salt, and garlic powder and brown them over medium-high heat.
- Roast or defrost and puree your roasted winter squash, and make your onion gravy if need be.
- Transfer the meat to the crock pot. When you are done with that, pour some water or beef stock in the pan to deglaze it, and pour the liquid into the crock pot. Add extra stock if you like, and reduce it to about 1 cup before adding it to the crock pot.
- Add the chopped tomatoes, tomato paste, onion gravy, and winter squash, salt, and remainder of the spices to the crock pot and stir them in.
- Roast your peppers and peel them (or use ones you’ve previously frozen or canned), as described in the poblano dip post, chop them finely, and add them to the crock pot.
- Cook on high for about 4 hours, until the beef is tender.
- Add more pureed vegetables.
- Make it chunkier by adding chopped & lightly sauteed veggies like zucchini about 10 minutes before serving.
- Chop fresh greens such as kale and mustard greens very finely and mix into the chili as it cooks.
- Top with chopped fresh greens, homemade yogurt, and/or avocados.
This makes a great thermos lunch!