Paleo Chili and Crackers

I have found so many awesome recipes on Christina's blog! Here's one of my favorites:

Bison beanless chili

1 lb bison, ground1 14oz can of tomatoes, diced 1 package of sliced mushrooms 1 onion, chopped 1 green bell pepper diced 2 tbsp tomato paste 1 container of mushrooms, chopped small 2 tbsp regular chili powder 1 tsp chipotle chili powder 1 tsp ancho chili powder 1 tsp garlic powder 1.5 tsp salt (or to your liking) 1 tbsp cumin

Cook bison until no longer pink – add in mushroom, onion, and bell pepper and saute until tender. add in 1 full can of diced tomatoes and enough water to cover all the meat/veg. Add tomato paste and all spices and simmer for 2 hours on low heat.

I've made this a few times now and I love it. Here are the few things that I change. I always use ground turkey breast instead of bison, I generally skip the green pepper, double the amount of garlic powder, and I also add a bit of fresh garlic.

When I make the chili, I always make these awesome basil crackers!

• 1 ¾ cups almond flour
• ½ teaspoon sea salt
• 2 tablespoons fresh basil, finely chopped
• 1 tablespoon basil olive oil
• 1 egg
• 1. In a large bowl, combine almond flour, salt and basil
  2. In a medium bowl, whisk together olive oil and egg
  3. Stir wet ingredients into almond flour mixture until thoroughly combined
  4. Roll the dough into a ball and press between 2 sheets of parchment paper to ⅛ inch thickness
  5. Remove top piece of parchment paper
  6. Transfer the bottom piece with rolled out dough onto baking sheet
  7. Cut dough into 2-inch squares with a knife or pizza cutter (I've found a pizza cutter works best)
  8. Bake at 350° for 12-15 minutes, until lightly golden
  9. Let crackers cool on baking sheet for 30 minutes, then serve

The cracker recipe is from elana's pantry - another great resource for recipes. I follow her recipe exactly, except that I don't care for rosemary so I sub in basil and basil flavored olive oil for the rosemary and regular EVOO.