Ingredients
2 lbs grass fed beef (we buy ours in bulk from US Wellness Meats)
1 medium onion (or half a large one), diced
1 red, orange, or yellow pepper, diced
1 cup baby carrots, sliced into small discs
5 handfuls baby spinach (about 5 oz)
1 large can of crushed fire roasted tomatoes
1 large can of diced fire roasted tomatoes–drain out liquid
1 large can of diced tomatoes–drain out liquid
2 Tbsp of oil or fat for saute (I use grass fed ghee)
1 tsp garlic powder
1 tsp onion powder
2 Tbsp cumin
2 Tbsp chili powder
salt and pepper to taste
avocado
fresh cilantro
Instructions
In a large skillet on low to medium heat, melt the ghee and add the onion. Sauté until translucent. Add the grass fed beef and brown (grass fed beef is much better browned at a lower temp).
Meanwhile, melt the other 1 Tbsp of ghee in a large stockpot and add the peppers and carrots. Sauté over medium heat while the beef is browning.
Once the veggies are softened a bit (5-8 minutes or so), add the crushed tomatoes, and both cans of diced tomatoes.
Add spinach.
Drain meat (if you prefer a less oily chili). To the meat, add 1 Tbsp of cumin, 1 Tbsp chili powder, garlic powder, onion powder, lightly salt and pepper.
Add the meat to the stockpot and stir to incorporate.
Put the remaining spices in the stockpot and bring the heat up until bubbling. Turn heat down and simmer 30-45 minutes.
Top with avocado and fresh cilantro.
source: paleoparents
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