Paleo Gulyásleves Chili – A Spicy Hungarian Stew Perfect for the Paleo Diet

Allergens

None (excluding potential allergies to listed ingredients)

Ingredients

• 1 lb grass
• fed ground beef
• 2 cups bone broth (preferably homemade)
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 large carrots, diced
• 2 celery stalks, diced
• 1 green bell pepper, diced
• 2 tablespoons sweet paprika
• 1 teaspoon smoked paprika
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper, freshly ground
• 1/4 teaspoon cayenne pepper (optional)
• 2 cups chopped kale or spinach
• 2 tablespoons olive oil or ghee
• Fresh parsley, for garnish

Instructions

1. In a large pot or Dutch oven, heat the olive oil or ghee over medium heat. Add the ground beef and cook until browned, breaking up any large chunks with a wooden spoon. Drain excess fat if necessary.
2. Add the onion, garlic, carrots, celery, and bell pepper to the pot. Cook for about 5 minutes, or until the vegetables begin to soften.
3. Stir in the sweet paprika, smoked paprika, sea salt, black pepper, and cayenne pepper (if using). Cook for another minute to release the flavors of the spices.
4. Pour in the bone broth, stir well to combine all ingredients. Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes.
5. Add the chopped kale or spinach and cook until wilted, approximately 3 4 minutes. Taste and adjust seasonings if needed.
6. Serve hot, garnished with fresh parsley.

Chef’s Insight

The combination of spices and the slow simmering of this dish bring out the true flavors of Hungarian cuisine.

Notes

This recipe can be easily doubled or tripled for larger gatherings.