Categories: beef, main dish, paleo

Ingredients

• 2 T oil
• 1 large onion, finely chopped
• 1 or 2 poblano peppers or bell peppers, finely chopped
• 1 stalk celery, thinly sliced
• 1 jalapeno pepper, deveined and finely chopped
• 3 T chili powder
• 1 T oregano
• 2 t cumin
• 1 t smoked paprika
• 4 garlic cloves, finely chopped
• 2 lb ground beef
• 2 t salt
• 1 sweet potato
• 1 28-ounce can crushed tomatoes
• 1 c bone broth
• 1 cinnamon stick
• 1 bay leaf

Directions

1. In a large, wide pot over medium heat add 2 tablespoons oil. Add onion, celery, poblano or bell pepper and jalapeno pepper. Saute until onion is soft, 5 to 8 minutes. Add chili powder, oregano, cumin, smoked paprika, and garlic and sauté 1 minute more.

2. Add the ground beef. Cook until meat is lightly browned, breaking the meat up into small pieces as it cooks. Season with salt.

3. Peel the sweet potato and discard the skin. Then, continue using the vegetable peeler to peel the entire potato into thin strips.

4. Add sweet potato, tomatoes, bone broth, cinnamon stick and bay leaf to the pot. Stir well to combine all the ingredients.

5. Bring to a boil then reduce heat and simmer, covered, for 20 minutes then remove the lid and simmer 10 minutes more. Stir occasionally.

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