Ingredients
- 1 Tbsp avocado oil or olive oil
- 2 lbs grass fed ground beef
- Sea salt and black pepper
- 1 medium onion chopped
- 1 large bell pepper chopped (any color)
- 2 small jalapeno peppers seeded and minced
- 4 cloves garlic minced
- 28 oz can fire roasted diced tomatoes
- 6 oz can tomato paste
- 16 oz beef broth or stock
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 Tbsp chili powder
- 1/2 tsp chipotle powder
- 1 tsp fine sea salt
For garnish:
- Cilantro or green onions
- lime
- Sliced avocado
- Coconut sour cream**
Instructions
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Heat a large stock pot over medium high heat and add the oil. Crumble the ground beef into the pot and sprinkle with a little salt and pepper. Cook the beef, stirring, until 3/4 browned, and at this point you can choose to drain some of the grease if you desire, depending on how lean your beef is. Add the onion and bell pepper to the pot and cook until the beef is browned and the veggies softened, then add the jalapeños and garlic and cook another minute.
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Once the garlic is softened, add in the tomatoes, tomato paste, broth or stock, spices and salt. Stir to combine, then cover the pot and let the chili simmer for 15-20 minutes (or longer if you have time.) While the chili simmers, prepare the garnish - see my note if you're making coconut sour cream.
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Serve hot, garnished as desired and enjoy! Store leftover chili in a tightly lidded container in the refrigerator for up to 4 days, or freeze to keep longer. You can reheat the chili in the microwave or in a pot on the stovetop.
Recipe Notes
** To make Whole30 compliant sour cream with coconut cream, mix 1/2 cup of thick, cold coconut cream with 2 tsp lemon or lime juice and 1/8 tsp fine sea salt. I like to use the 365 brand (Whole Foods) for this as it’s very thick and creamy. Feel free to adjust the salt and lemon to taste