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Monday, January 1, 2018

Chili Con Carne

This chili is thick and flavorful with fall apart tender beef. It's also a super family friendly meal because everyone can customize according to taste or dietary preference.  Serve it over rice, with or without cheese and sour cream or, for a whole 30 friendly version, over cauliflower rice with cilantro and avocado.


2-3 lb. chuck roast (cut into 1 inch thick cubes)
2 Tbs. olive oil
2 Tbs. ghee
1 red onion, diced
1 red bell pepper, de-seeded and diced
1 anaheim chile pepper, de-seeded and diced
1 jalapeƱo pepper, de-seeded and diced
3 garlic cloves, peeled and minced
6 oz. tomato paste
1 Tbs. chili powder
2 tsp. cumin powder
1 tsp. paprika
1 tsp. salt
3 cups beef stock
28 oz. can crushed tomatoes
14.5 oz can fire roasted tomatoes


Heat olive oil and ghee over medium high heat in dutch oven or stew pot. Salt and pepper the meat and add in half of it; searing on both sides, 2-3 minutes total. Remove meat with a slotted spoon and set aside. Add in the rest of the meat and sear 2-3 minutes, then remove with a slotted spoon.  Add in the onions and peppers, saute until soft about 5 minutes. Add in garlic, tomato paste and spices and cook, stirring for 1-2 minutes until fragrant. Add in broth and meat juices, crushed tomatoes and fire roasted tomatoes.  Bring to a slow boil and then turn down the heat to medium-low and simmer covered for 2-3 hours. Periodically stir and add in more broth if needed. Meat should be fall apart tender. Serve over cauliflower rice or as is with fresh cilantro and avocado.


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