This chili is magnificent.  Next time I'll probably add some shaved chicken as well just add more protein to it.  I'll probably also add some more jalepeno or serrano chiles just to add some more bite to it.  You can make it fully paleo by omitting the brown rice, and beans.  I've also been told it tastes real good as vegetarian chili as well, just add some more portabella and the corn.  Original recipe called for corn but I left that out.  This made a ton of food and I'll probably be eating it for 3 days. 

Ingredients 
Olive oil
1lb (or more) extra lean ground beef
1 yellow onion chopped
2-3 chopped bell peppers
2 Tbsp minced garilc
2-3 Serrano peppers (I used jalepeno because the store didn't have any)
1 zucchini - small cubes
1lb (about 3) portobello mushrooms - cleaned and cubed (almost diced)
2 Tbsp chili powder
1 Tbsp cumin
1 tsp salt
1/4 tsp cayenne
1 can chopped/diced tomatoes
1 can black beans (omit if paleo)
1 (15oz) can tomato sauce
1 cup vegetable/chicken stock
3 Tbsp chopped cilantro
Chopped green onions

Toppings/Garnish/extras
Sour cream
Avocado
Brown rice (if desired)

Directions
In large stockpot, heat oil over medium high heat.  Add beef, onions, garlic and jalepeno/serrano peppers.  Cook until meat is almost browned.  Add bell peppers and garlic, cook until slightly softened, about 3 minutes.  Add zucchini, and mushrooms, cook until mushrooms give off liquid, and slightly brown, about 6min.  Add chili podwer, cumin, salt, and cayenne and mix very well, until all food is coated and spices are fragrant.  Add can of tomatoes and stir well.  Add the beans, tomato sauce, and stock, bring to a boil.  Reduce heat to medium low and simmer stirring occasionally for ~20min.  Have covered for ~15min and uncovered last 5.  The timing depends on how thick you like it.  At end of 20min, remove from heat, stir in green onions and cilantro.  Feel free to reserve some to top the bowl of chili with. 

To serve, put 1/2 cup brown rice in bowl and top with chili.  Top the chili with sour cream and 1/2 avocado.     

Asian Grilled Skirt Steak
This is the best steak I've ever eaten.  Trust me, you want to cook it over high heat.  You want it to char.  Also, if you cook this more than medium rare, I will come to your house and beat you in the head.  I prefer to eat it with grilled asparagus  

Paleo Pizza Salad
This is a great pizza substitute recipe and you can turn it into anything you want!

Paleo Coconut Shrimp:
1lb shrimp (larger it is, the easier it is)
4 cloves garlic sliced
1" piece of fresh ginger grated
1-2 jalapenos
1/4 cup low sodium soy sauce
1/2 cup coconut milk (not low fat)
1Tbs vegetable oil
Ground black pepper
Zest of lime, or few drops of lime juice

Mix everything except for the shrimp together in a bowl.  Place shrimp in sealable bag, pour the sauce into the bag.  Let marinade at least 30min.  When ready to cook, take all shrimp out using slotted spoon and place on a plate.  Warm pan to med or med-high heat.  Slide all of the shrimp in the pan at the same time when pan is hot.  Try to cook shrimp with only one turn.  When shrimp is done, put it on a clean plate.  In same pan, pour the remainder of the sauce in the pan.  Let cook in pan until it thickens slightly, probably 5 min or so.  Top shrimp with sauce and eat.  The sauce also goes great with chicken.  Add more or less jalapenos depending on how spicy you want it.  


Paleo Garbage Bowl:
This is "use up your caveman leftovers type of meal.  Use whatever you like.
In layers from bottom to top: 
Sweet potatoes 
Pulled pork 
Bacon strips 
2 eggs - Sunny Side Up (or whatever)