By: Marissa Kleinsmith
Servings: Makes about 5 quarts
2 T coconut oil
3 small yellow onions, chopped
1 bay leaf
6 large garlic cloves, minced
2.5 lb ground beef (grass fed prefferred)
1 T dried oregano
1/4 c ground cumin
1/4 c chili powder
1/4 c cocoa powder
1.5 t ground allspice
1.5 t salt
6 oz can tomato paste
28 oz can fire roasted tomatoes
5 chipotle chilies in adobo, minced
28 oz beef or chicken stock (homemade bone broth preferred)
1.5 c water
2 T balsamic vinegar
Instructions: 1. Heat oil in large heavy bottomed pot. Add onions; sauté until translucent. Add bay leaf.
2. Add garlic, stir for 30 seconds until fragrant.
3. Add beef, brown evenly.
4. Add spices, tomato products, stock and water. Mix well to incorporate.
5. Allow to simmer uncovered for 2 hours. Add vinegar, taste, and adjust spices as necessary.
6. Garnish with diced avocado and chopped cilantro if desired. Enjoy!
Notes: Often my nutrition clients express guilt or remorse when telling me they love foods like chili or stew. They mistake these classic comfort foods as being guilty pleasures, but usually this couldn’t be farther from the truth. Most chilies are a combination of veggies, protein and oodles of spices, clean simple ingredients married to create a flavor explosion. With flavor comes satisfaction and comfort.
Pull on your big boy/girl pants and get in the kitchen!