Beef Chili (no beans)

Adapted from Whole 30

Yield - 3-5 servings

olive oil

1 lb grassfed beef, 93%

1 large yellow onion

1 red pepper

1 green pepper

2 carrots, peeled

2 stalks of celery

3 large cloves of garlic

salt + pepper

1 teaspoon dried oregano

1 teaspoon dried Italian seasoning

1 teaspoon dried parsley

1/2 teaspoon chipotle chili pepper

1 tablespoon cumin

2 teaspoons smoked paprika

2 teaspoons chili powder

1/2 teaspoon crushed red pepper flakes

2 bay leaves

14-ounce can diced tomatoes

2 cups beef broth

  1. Add a little olive oil to a large skillet with sides to heat.  Add the ground beef to brown.  Stir and break up the meat.  Cook for about 10 minutes until only a little pink remains.
  2. Finely chop the onion, peppers, carrots, celery, and garlic.  Add to the meat. Stir and cook until the onions the are translucent, about 10 minutes.
  3. Add the dried herbs and spices.  Adjust if you like things spicy. I found this to be medium-hot, but I’m a whimp!  Stir to toast for 1 minute.
  4. Add the tomatoes with juice and the broth.  Stir to combine.  Let simmer for 1-2 hours with a lid on.  The carrots should become soft.  During the last 20 minutes remove the lid.
  5. Taste and adjust seasonings as needed.  Serve with avocado, guacamole, radishes, or anything you want!

Recipe from Tracy | Pale Yellow

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