Chili is one of those dishes that feels like it should be off-limits when you're eating grain-free and legume-free — most versions lean hard on kidney beans or pinto beans as the backbone. This one skips them entirely and doesn't miss a beat, building its body from two pounds of 80/20 ground beef, a triple hit of tomatoes, and a deeply spiced base of chili powder, cumin, smoked paprika, and cayenne. Coconut aminos add a subtle savory depth that you'd never be able to pinpoint but would absolutely notice if it were missing. The technique matters here too — toasting the spices directly in the meat and letting the tomato paste caramelize before the liquids go in creates layers of flavor that taste like the chili has been simmering all day, even though the whole thing comes together in under an hour. After 35 to 40 minutes of low, uncovered simmering, you get a thick, rich pot that mounds on a spoon the way good chili should. Finish your bowl with sliced avocado, a handful of cilantro, and a squeeze of lime for brightness, and you've got a meal that serves six without anyone feeling like they compromised on anything.
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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 7–8 minutes.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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