How To Make Legume-Less Chili
You can still have healthy, delightful chili at home that’s really quite good for you.
Grass-fed beef or bison, onions, garlic, tomatoes and carrots, and unprocessed cocoa can make an exquisite chili meal.
- 2-3 slices uncured bacon, chopped
- 1 sweet onion, chopped
- 2-4 garlic cloves, minced
- 2 lbs ground grass-fed beef or bison, or one of each
- 2 tablespoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 2 cups water or vegetarian broth
- 1 14 1/2 oz can diced, organic tomatoes
- Half bag of mini carrots, nothing else added
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon apple cider vinegar
- Hot sauce, sea salt, and black pepper to taste
- In a large saucepan or Dutch oven, over medium heat, cook bacon for a few minutes until slightly brown and some fat has been rendered out.
- Add chopped onion and stir with bacon.
- When the onions are semi-translucent, add garlic and stir.
- Cook a few minutes longer.
- Add ground beef/bison to pan and cook over medium-low heat until brown throughout and no pink remains.
- Add coconut oil if more fat is needed.
- Drain if necessary without losing onions and garlic.
- Add spices, water/broth, tomatoes, and carrots and stir well to combine.
- Cover and simmer over low heat for one hour, stirring every twenty minutes to prevent sticking.
- Add vinegar and cocoa powder and stir well, then simmer uncovered for another 20 minutes.
- Season with sea salt, black pepper and hot sauce to taste.