Paleo “Tortilla” Chips

These chips are amazing!  I made them to go with my Paleo Chili recipe, because I really miss crackers in my chili! But they were great even the next day (I just stored them in a baggie)!!  I found the recipe here.  Thanks Edible Harmony!!

Ingredients:

• 2 cups of almond flour
• 2 egg whites
• 1/2 tsp of salt
• 1/2 tsp of garlic powder
• 1/2 tsp of cumin
• 1 tsp of olive oil.
• Cayenne pepper to taste (optional)

Preheat oven to 325 .  Mix all ingredients, divide in to two and press flat between two pieces of parchment paper using a rolling-pin.  Score into desired shape.  Bake for 10 minutes, turn and bake for another 3 minutes or until crispy and slightly golden brown.

Serve with salsa, guacamole or your favorite dip

Paleo Chili

This is the best chili I’ve ever made, I think!  I made some Paleo tortilla chips to go with it… i’ll post that recipe soon! Enjoy!

Ingredients:

• 2lbs  grass-fed ground beef
• 2 medium onions, chopped
• 1 large green bell pepper, chopped
• 3-5 cloves garlic, minced
• 1 – 28oz can chopped tomatoes
• 1 – 14oz can tomato sauce
• 1/2 cup coffee
• 1 cup chicken or beef broth
• 3T chili powder
• 2T cumin
• 1T oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp pumpkin pie seasoning
• 1/2 tsp cayenne (optional)
• 1 tsp sea salt + sprinkle
• 1 tsp pepper + sprinkle
• 2 T coconut oil

Instructions: Sauté onions and bell peppers in coconut oil over med-high heat in a large soup pot. Sprinkle with salt and pepper. About 5 minutes.  Add beef and garlic and cook until brown. About 7  minutes.  Add tomatoes, tomato sauce, coffee, broth and spices. Bring to a boil, then reduce heat and simmer 1-2 hours.  Makes 6 large servings.