Grass Fed Beef Chili (bean free)

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.

Serves 4.
________________________________________________________________________________

SIDE NOTES:

~   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….  =)

Enjoy!