CFC's Famous Week ONE Beefy Beanless Chili
Ingredients
- 2 Tbsps grass-fed butter/ghee, or avocado oil
- 1 1/2 lbs lean ground beef or bison
- 1 large onion, finely chopped
- 4 celery ribs, finely diced
- 3 medium carrots, peeled, and finely diced
- 4 fresh garlic cloves, minced
- 1 Tbsp smoked paprika
- 1 Tbsp ground cumin
- 1 Tbsp unsweetened cacao powder
- 2 Tbsps chili powder, or to taste
- 2 cups beef bone broth
- 1 x 15 oz can crushed or diced tomatoes with juices
- 2 bay leaves
- sea salt and ground pepper, to taste
Topping Ideas:
- fresh cilantro
- chopped avocado
- sliced red chili pepper
- sliced jalapeño
- shredded cheese
- green onions
Instructions
- Heat your butter or oil in a large stock pot or Dutch oven over medium-high heat.
- Add the meat and cook, mincing it with a wooden spoon as it cooks. Once the meat is no longer pink, stir in the onion, celery, carrots, and garlic.
- Continue to cook for about 4 minutes, stirring frequently.
- Next, add in the paprika, cumin, chili powder, and cacao powder, and stir well to combine.
- Add broth, diced tomatoes with their juices, and bay leaves. Bring the chili to a boil, then reduce the heat to a low. Simmer for about 30 minutes to allow flavors to develop.
- Once your chili is finished cooking, taste test, then season with sea salt and pepper, as desired.
- Remove and discard bay leaves.
- Serve hot with toppings of choice.
- Stays good for 4-5 days in the fridge.
- Enjoy!
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