2 lbs. grass-fed ground beef
1 Tbsp avocado oil or olive oil
Sea salt and black pepper
1 medium onion, chopped
1 large bell pepper, chopped
2 small jalapeno peppers, seeded and minced
4 cloves garlic, minced
28 oz. can fire roasted diced tomatoes
6 oz. can tomato paste
16 oz. beef broth or stock
1 teaspoon cumin
1 teaspoon smoked paprika
1 Tbsp chili powder
½ teaspoon chipotle powder
1 teaspoon fine sea salt
For garnish: Cilantro or green onions, shredded cheese, lime, sliced avocado, sour cream (all optional)
1. Heat a large stock pot over medium-high heat and add the oil. Crumble the ground beef into the pot and sprinkle with a little salt and pepper. Cook the beef, stirring until ¾ browned. At this point, you can choose to drain some of the grease if desired, depending on how lean your beef is.
2. Add the onion and bell pepper to the pot and cook until the beef is browned, and the veggies are softened. Then add the jalapenos and garlic and cook another minute.
3. Once the garlic and jalapenos are softened, add in the tomatoes, tomato paste, broth or stock, spices, and salt. Stir to combine, then cover the pot and let the chili simmer for 15-20 minutes (or longer if you have time). While the chili simmers, prepare any garnishes.
4. Serve hot and garnish as desired. Store leftover chili in a tightly lidded container in the refrigerator for up to 4 days or freeze to keep longer. You can reheat the chili in a pot on the stovetop.
Inspired by Paleo Running Momma