1-2 T EVOO
1 large sweet Onion, chopped
1-2 garlic clove, chopped
3 lbs. grass fed or pasture ground beef
3-4 Chipotle peppers in Adobo Sauce (I use La Costeña)
1 T Cumin
1/2 T Turmeric
2 T Chili powder
1 tsp Cayenne powder
28 oz. diced tomatoes
1 T tomato paste diluted in 1 C warm water
Salt to taste (optional)
Instructions: Throw everything in a Crock Pot or slow cooker on low for 8-10 hours. Remember to stir.
Otherwise, heat the oil and brown the onion, garlic and ground been in a dutch oven, add spices to the mix until incorporated. Add the diced tomatoes and diluted tomato paste (add some water if you want it more soupy), let it come to a boil, cover, and reduce to a low simmer low about 2 hours.
Notes: The result is a hearty but lean chili with a smoky mouthfeel and a gentle spice that lingers…