Whole30 Chili

With ArmyMan being sick and the blustery day we had, Chili just seemed like the right answer. So I tweaked my usual Chocolate Chili to fit our grain-free, dairy-free, potatoless Whole30 menu.

{Ingredients}
2 tbsp olive oil
2 lbs stew meat (I buy chuck or shoulder roast and chop it up myself)
1/2 tbsp cumin
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp granulated onion
1 tsp oregano
1 tsp parsley
1 tsp paprika
1 yellow onion, julienned
2 stalks celery, diced
2 carrots, peeled and diced
1 jalapeno, deseeded and finely diced
1 small butternut squash, peeled and diced
3 c beef stock
32 oz diced tomatoes (I jarred mine myself)
2 cups kale, torn off the stem and roughly chopped

{Method}

1. Heat olive oil over med to med high heat in a large saucepan or stock pot. 
2. In a large mixing bowl, combine chopped beef with cumin, salt, black pepper, garlic powder, granulated onion, oregano, parsley and paprika. When beef is well coated, add to hot oil to brown.
3. Add onion and jalapeno to pot and cook until onion is translucent.
4. Add remainder of ingredients (except kale) and gently simmer until beef and vegetables are tender. 
5. Adjust seasonings to taste. Add kale just before serving.

This is one of those recipes that just gets better and better the longer it cooks! The vegetables are completely interchangeable- this is just what happened to be in my fridge (and I need to go grocery shopping tomorrow! But I really liked the sweetness of the butternut squash against the heat of the jalapeno.