Texas Chili

This recipe takes a while on the stove so you have to have a good chunk of time at home, but it's delicious and freezes well.

The Ingredients:
3lbs Chuck Roast cut into 1 inch pieces
2 Tbsp Olive Oil
2 Onions, chopped
4 Garlic Cloves, minced
1 6oz can Tomato Paste
3 Tbsp Chili Powder
1 Tbsp Dried Oregano
1 tsp Paprika
1 tsp Cumin
4 Cups of Water

The Process:
1.Lightly season beef with salt. Heat oil on high heat in a large pot and brown the meat on all sides. Set the meat aside.
2.Lower heat to meduim and add the onions and garlic to the pot and brown, about 5 minutes.
3.Return the beef to the pot and add the tomato paste. Cook for 10 minutes. Stirring frequently.
4.Add the spices and 4 cups of water. Bring to a boil, then turn heat to medium-low and simmer partially covered for about 2 hours until the meat is tender.
Enjoy.

Not Paleo Yogurt Muffins

Big Beautiful Muffins.

3 Cups Flour
1 Cup Sugar
1 Tbsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 1/2 Cup Plain Yogurt
2 Large Eggs
8 Tbsp (1 stick) butter, melted and cooled

1. Preheat Oven to 375
2. Mix the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk the yogurt and eggs in a separate bowl. Fold the yogurt-egg mixture into the flour until just combined. Fold in the butter.
3. Grease a muffin tin or use liners. Bake for 25min for large muffins. 20min for mini muffins. Makes at least 12 muffins.

Variations
Add 1/2 tsp vanilla or almond extract to the yogurt-egg mixture.
Add 1 cup fresh berries or 1/2 cup shredded coconut. Or both.