By: Anne Winters
Servings: 10 servings (1 cup each)
1 pound of grass-fed ground beef
1 pound of grass-fed stew beef (or if you want to cut your own: use any chuck or round cut except top round)
1 cup finely diced onion
½ cup finely diced bell pepper (green, orange, yellow or a combination of the three)
3 cloves of garlic, minced
2 14 oz. can of diced tomatoes
1 6 oz. can of tomato paste
2 heaping tablespoons of ground cumin
1 heaping tablespoon of chili powder
2 teaspoons of ground cayenne pepper (adjust this to however much heat you like…I use heaping tsps.)
optional: 1/4 cup of any liquid (i.e. beef broth, chicken broth, water)
Olive oil or coconut oil
sea salt & pepper
1. Dry the stew beef and season well with salt and pepper.
2. In a skillet, brown beef on all sides in olive or coconut oil over medium-high heat. (It doesn’t need to be cooked all the way through, just nicely browned.) Place the browned meat in a bowl.
3. Use the same skillet to brown the ground beef, drain fat and move it to the bowl with the stew meat.
4. In a large stockpot add 2 tbls olive oil, the peppers, onions, cumin, chili powder, cayenne, and a dash of salt and pepper. Cook while stirring until onions and peppers are soft then add the garlic. Let cook for a minute or two. Add the tomato paste and stir well. After a minute or two add all the meat back in and stir well.
5. Add the 2 cans of diced tomatoes (including the liquid in the cans). Let this return to a simmer and taste for seasoning. Check the consistency of the chili. If you like it thinner, add the extra liquid. It will continue to thin out as it simmers too so don’t add too much liquid too soon.
6. Cover and simmer for 1 ½ hours. Garnish with avocado. Enjoy!