2 TBSP coconut oil
1 pound grass-fed ground beef
2 cloves garlic, minced or crushed
1 large onion, chopped
1 red bell pepper, chopped (about 3/4 cup)
2 TBSP chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp hot sauce or 1/4 tsp chipotle pepper powder (optional)
1 (28 ounce) package crushed, chopped, or strained tomatoes
1/4 cup Worcestershire sauce
- Heat the coconut oil in a stock pot or large Dutch oven over medium heat & crumble in the ground beef.
- Add the onion, garlic, bell pepper, and cook stirring frequently until beef is evenly browned.
- Stir in the chili powder, oregano, cumin and chipotle powder (or hot sauce).
- Stir in the tomatoes and Worcestershire sauce.
- Bring to a boil, then reduce heat to low, and simmer for 1 hour covered.
- Stir occasionally to prevent burning on the bottom.
~ This is a very tasty chili, and is great for those who don’t do well with beans (though you can certainly add some beans to this if you’d like). Very simple to prepare.
~ This time, I didn’t have a bell pepper on hand, so omitted it — you’ll still get a great chili.
~ It’s nice with a little cilantro over the top and dollop of natural sour cream on the side.
~ Sprinkle in some salt at the table if needed.
~ A 3 & 1/2 quart pot works well for this.
~ When I double or triple the recipe, I use a 5 & 1/2 quart pot. It’s almost silly not to double this and stick a bunch in the freezer for a busy day. Food for thought…. =)
Dairy Free, Gluten Free, Egg Free, Nut Free, Sugar Free, Grain Free,
If eating gluten free, double check labels of packaged ingredients such as Worcestershire sauce and tomatoes.