Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons avocado oil
  • 1 large sweet onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon diced chipotle peppers in adobo sauce
  • 2 lbs. grass fed ground beef
  • 1 1/2 tablespoons ground cumin
  • 2 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1/2 tablespoon ground coriander
  • 1/2 tablespoon sea salt
  • 2 carrots, diced
  • 1 red pepper, diced
  • 28 oz. muir glen diced fire roasted tomatoes
  • 2 14 oz. muir glen tomato sauce (no salt added)
  • 1 cup beef broth
  • 2 14 oz. can dark red kidney beans, drained and rinsed
  • optional: top with shredded cheese and avocado (if paleo just do an avocado)

Instruction

  • Heat a large dutch oven to medium high heat.
  • Add in avocado oil and onions. Saute until onions are translucent, about 2-3 minutes.
  • Next add in garlic and chipotle peppers, saute for 30 seconds to 1 minute. Stirring the whole time.
  • Add in the ground beef. Cook until beef is no longer pink, about 5-7 minutes. Smashing and stirring the whole time so the meat is broken up.
  • Next add in the spices, ground cumin, chili powder, coriander, smoked paprika and sea salt. Stir the spices in to the meat until everything is combined.
  • Add in the red pepper and carrots, cook for 2 minutes.
  • Next add in the diced fire roasted tomatoes, tomato sauce, beef broth and kidney beans. Stir everything together and cover.
  • Keep the heat at medium high. Let the chili cook for 15 minutes.
  • Serve!
  • Optional: top with diced avocado and shredded cheese.(if paleo, do not add the cheese)