If you have been around my site for anytime now you may notice that I have this strange compulsion to turn every recipe Italian. I can’t help it, it’s in my blood (well, 50% of my blood.) If I could eat foods with an Italian flare for the rest of my life, I would be a happy girl. I suppose I would miss Asian flavors, and Indian…then there’s Mexican cuisine…well nevermind, I don’t want to eat only Italian food, but the point is—Italian food contains some of the best flavor combinations ON EARTH. Tomatoes and basil? Are you kidding me. Garlic and juicy meat? Unbelievable.
Here, in my great love and tribute to incredible Italian flavor, is a chili makeover you won’t want to pass up. I was inspired by this recipe from The Freckled Foodie. This is a GAPS-friendly chili and Paleo if you omit the beans (which it really doesn’t need).
1 lb. ground pork
1 lb. ground beef
10-12 cups of crushed tomatoes
2 bell peppers (red and green)- chopped
1 onion- chopped
2 T. bacon fat
1/4 C. sun-dried tomatoes
1.5 C soaked/cooked white beans (optional)
4 garlic cloves- minced
1 t.oregano, 2 bay leaves, 2 t. basil, 1 t. thyme, dash cayenne pepper
3 T. fresh parsley
(opitional 1/2 c. broth for thinner chili)
- Brown pork and beef together in pan. Set aside.
- Saute garlic and onions in bacon fat in large pot until fragrant.
- Add in all of the ingredients and simmer on low for 2 hours. until fabulously delicious.
- Top with fresh parsley/basil and fresh parmesan.