Anti Inflammatory Paleo Beef Chili
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.7(9)
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Learn more āIngredients
6 servings
- 2 tbsp avocado oil
- 1 large yellow onion, diced
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 2 lb ground beef (80/20)
- 3 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Ā½ tsp cayenne pepper
- 1 tsp salt, plus more to taste
- Ā½ tsp black pepper
- 1 can (6 oz) tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes
- 1 cup beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 1 tbsp coconut aminos
For serving
- sliced avocado (optional)
- fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
Instructions
- 1
Heat the avocado oil in a large Dutch oven over medium heat until shimmering. Add the onion and both bell peppers and cook, stirring occasionally, until softened and the onion is translucent, about 7ā8 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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