Paleo-Nightshade Free Chili

1 lb. Mob Grazed Ground Beef Sirloin

½ pound ALL BEEF Andouille Sausage, diced

¼ cup ghee or coconut oil

1 extra-large red onion diced finely

1 rib organic celery diced finely

1 small carrot diced finely

1 whole hand of garlic peeled and minced

1 thumbs worth of peeled and minced ginger root

1 pinkies worth of peeled and minced turmeric root

1 heaping tablespoon garam masala

1 heaping teaspoon REAL SALT- or salt to taste

½ bag of kale from your produce box, washed and blended (stems and all) in a vitamix or blending device

**you can use a full size butternut squash or 2-3 acorn squashes that you

¾ cup beef broth

Heat your coconut oil in a skillet over medium to medium high heat; make sure your pan is nice and hot!  Take the spice rub mixture and rub the entire amount into and all over the roast – really rub it in, do not just brush it on!  Using tongs place the roast into the hot skillet and sear for 3-4 minutes on each side.  If your pan is not hot enough you will lose your spices, but if it’s too hot, you will burn your roast.  You want it to make a nice crust on both sides of the meat.  Place your sliced onions in the bottom of a slow cooker. Once the roast has been seared, put the roast in the slow cooker on top of the onions. Add the water, cover and cook on high for 5-6 hours or on low for 7-8 hours.  Serves 6.

Slice and serve with your favorite side dish- I enjoy this simply over garlic mashed cauliflower or sweet potatoes. I sauté cauliflower that has been chopped well in a food processor with minced garlic in a pan with lots of our grass-fed butter until smooth and ready to eat!  Cauliflower prepared in this way is EASY PEASY and massive brain food that has a very low glycemic load making it superior to the tubers. I use cauliflower over any type of taters but you can also enjoy sweet taters with this chili.

Bake sweet taters alongside fresh garlic cloves on a stone.  (I put the taters in the oven at 200 on a stone and leave them for the same 5-6 hours as the roast in the crock! OR- bake at 450 on the stone for about 45 minutes to an hour.)  The garlic only needs to be on the stone for 20 minutes or so- 10-15 on higher heat.  Peel taters and then mash with pasture raised butter and roasted fresh garlic- add REAL salt to taste and then serve on a platter alongside a few thin slices of this amazing roast! We generally like a little microgreen salad alongside this roast.  Simply chop some fresh farm red kale, mizuna, Chinese cabbage, arugula and tatsoi and toss in a fist full of microgreens and diced cucumbers.  Add some chopped pecans and then toss in some avocado ranch dressing. CAN YOU SAY HEAVEN!?!?!