Chili


Prep Notes


Note, if you want to make this recipe totally paleo, just omit the beans and add 1 chopped red or green pepper…which, by the way, you can add anyhow if you like! I follow a paleo food plan 80-90% of the time, leaving room for a meal or two per week for some non-paleo ingredients, such as properly prepared legumes in this case! 

Yields

4

Ingredients


  • 1 tbsp Coconut oil
  • 1 lb grass fed ground beef
  • 1  yellow onion chopped
  • 2 cloves Garlic minced
  • 1.5 tbsp Chili Powder
  • 1.5 tbsp Cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4-1/2 tsp Cayenne Pepper
  • 1/2 tsp Ground Black Pepper
  • 1 15 oz can diced tomatoes
  • 1 15 oz can tomato sauce
  • 1 15 oz can kidney beans
  • 8 oz beef broth or chicken broth

Directions


  1. Chop the onion and garlic and cook in coconut oil over medium heat until the onions are clear, then add the ground beef.
  2. Cook the beef until slightly browned. Next, add the seasonings, sauce, tomatoes, and beans. Be sure to buy beans in a BPA free can, and be sure to rinse them well before adding them. Adjust spiciness and salt to taste.
  3. Cook everything on medium heat for 30 minutes, or until desired consistency. Turn up heat to medium-high or high to boil off some liquid for a thicker consistency.

Notes


To adjust serving sizes, go to the url at the bottom of the page.