Just as I’m gearing up for stews, soups and crock-pot wonders — it is mid-October after all — Mother Nature throws us a curve ball.
It was 73° today in Chicago. I was wearing shorts and a t-shirt. Hardly that crisp cool weather that merits pulling out the dutch oven.
BUT, that’s exactly what I did…
This chili recipe is full of flavor and surprising easy…and VERY healthy! Phase 1, of course 🙂
2 onions, chopped
2 red bell peppers, chopped
1 tablespoons olive oil
2 lb grass-fed ground beef
2 1/2 cups organic chicken broth
1 cup tomato sauce
2 tablespoons tomato paste
1 teaspoons chili powder
1 teaspoon cumin
1 1/2 teaspoons paprika
2 teaspoon garlic powder
2 bay leaves
1 1/2 teaspoon salt, separated
Preheat a dutch oven over medium heat. Saute the onions and peppers with 1/2 teaspoon salt in the olive oil until soft and lightly browned. Remove from the vegetables from the pot to a bowl. In same pot, brown ground beef and add spices (and remaining teaspoon of salt). Add vegetables back to pot with chicken broth. Scrap bottom of pot to get brown bits off. Add tomato paste and tomato sauce. Simmer for 30 minutes. Serve with avocado garnish. Serves 4-5.
The ingredient list looks fairly long until you realize that almost half of them are spices.
Give this recipe a whirl…you won’t be disappointed! But maybe you’ll have more sense to wait until the weather actually warrants some healthy comfort food!