Tomatillo Paleo Chili with Potatoes

Directions

1. Slice the bacon and transfer to a 5-quart cast iron dutch oven (or a large pot) over medium heat. Stir with a wooden spoon and cook until the bacon grease is released and the bacon starts to brown around the edges.
2. While the bacon is cooking, rinse the potatoes. Cut in half then chop each half into equal pieces and transfer to the pot. (Note that the size you chop the potatoes will determine how long it will need to cook. Smaller pieces will cook faster than larger pieces.)
3. Peel and smash each garlic clove with the side of your knife and transfer the smashed garlic to the pot along with the potatoes and bacon. Toss to combine.
4. While the potatoes are cooking peel and chop the carrot into manageable chunks. Again, size will determine how much longer your chili will cook.
5. Add carrots and sliced jalapeño pepper to the pot and stir.
6. Add the ground beef, chili powder and sea salt. Stir to get the ground beef closer to the bottom of the pan and mixed in with all the vegetables. Reduce the heat to medium low and cook for 5 minutes, stirring to cook the ground beef.
7. Remove the paper shells from the tomatillos and rinse under cold water. Chop the tomatillos into bite size pieces and add to the pot along with the kabocha squash. (If you don't have roasted kabocha squash on hand any squash can be substituted including canned pumpkin.) Add the water and increase the heat to medium. Stir to combine and cover to allow all the flavors to combine and cook. Remove the cover and stir contents every 5-10 minutes and continue cooking until the carrot and potato are fork tender and all the beef is cooked through. The longer you let it sit, the more everything will cook down and the flavors will meld together.
8. Serve topped with fresh minced onion.
9. Enjoy! :)