This is a smoky, complex, mild chilly, thick enough to almost be a called a stew, but a beautiful showcase of our ground beef. If you desire more heat add canned chipotles in adobo sauce. We like it without beans but those can be added as well. Be generous with the simmer. A simmer of at least an hour really allows the flavors to meld. If you don’t want to do this stove top, the stew can also be placed in a slow cooker as well.
Ingredients: 2 tablespoons lard, beef tallow or other cooking oil 2 onions, diced 6 cloves garlic, minced 2 pounds ground beef 1 teaspoon allspice 2 teaspoons oregano 2 tablespoons chili powder 2 tablespoons cumin 2 tablespoons cocoa powder 3/4 teaspoon salt 1 can tomato paste 1 dried chipotle pepper (or 1 tsp. diced canned chipotle in adobo..or more, to taste) 1 14.5 oz can diced tomatoes 2 cups beef bone broth (or other meat broth) 1 cup water optional: 1 can drained beans garnish: avocado slices, onion, sour cream, tortilla strips, lime wedges, lime juice Method: Heat oil in a heavy pot over medium flame. Add onions and a pinch of salt and saute until soft, about 4 to 6 minutes. Add garlic and cook 1 minute. Add ground beef and crumble with a spoon or fork. Cook until no longer pink, around six minutes. Add tomato paste, spices, cocoa, and salt and stir vigorously to coat meat. Add pepper, tomatoes, broth, and water and bring to a simmer. Simmer for one and a half to two hours. Towards the end of cooking, add the can of beans and canned chipotles if using. Remove chipotle pepper. Adjust seasoning. Serve with avocado slices, lime wedges, sour cream and fresh onions or scallions. Make your own tortilla chips by frying in lard or use the store-bought variety. Tuck in! Recipe adapted from Mel Jouwan’s My Favourite Chili from Well-Fed Paleo