Ingredients
The following ingredients have 9 Servings
- 1 tablespoon olive oil, ghee, or coconut oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 3 garlic cloves, minced
- 2 pounds grass-fed ground beef
- 1 1/2 tablespoons smoked paprika
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon cayenne pepper
- 1 (28 ounce) can of fire roasted tomatoes
- 1 (14 ounce) can of tomato sauce
- 1 cup beef bone broth
- 1 (14 ounce) can of unsalted black beans, drained and rinsed
- 1 (14 ounce) can of unsalted kidney beans, drained and rinsed
- 1 (14 ounce) can of unsalted pinto beans, drained and rinsed
- salt and pepper, to taste
- sour cream or coconut cream
- sliced jalapeños
- avocado
- chili onion crunch
- cilantro
Instruction
- Place a large pot or dutch oven over medium heat. Add olive oil then add onion and bell peppers. Sauté for 5 minutes then add the garlic cloves and sauté for another 3 minutes.
- Add ground beef to the pot and break into small pieces. Add a heavy pinch of salt as you cook the ground beef. Once beef is halfway cooked through, add smoked paprika, garlic powder, chili powder, cumin, cayenne pepper, and a bit more salt.
- When the meat is cooked through, add the fire roasted tomatoes, tomato sauce, bone broth, and all the beans. Cover and let come to a low boil for 10-15 minutes. Add black pepper at the end and taste to see if any more salt is needed!
- Top chili off with your favorite toppings! I add sour cream, avocado, chili onion crunch, and cilantro!
