1 pound ground meat (beef, lamb, bison)
1 onion, finely chopped
3 cloves garlic, minced (I used 1 teaspoon garlic powder)
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon mustard powder
1/2 teaspoon salt
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 can (14.5 oz) diced tomatoes
2 cups beef broth (Sam and I don’t care for soupy soups, unless it’s Chicken Noodle. Next time, I would reduce this to 1 cup beef broth)
Directions (Directly from The Whole 30, The 30-Day Guide to Total Health and Food Freedom)
- Heat a large pot or high-walled skillet over medium-high heat (without cooking fat). Add the ground meat and cook until the meat is fully browned, 7 to 10 minutes. Remove the meat from the pot with a slotted spoon and transfer it to a side dish, keeping the leftover fat in the pot (In hindsight, I would have drained the fat and returned the meat to the pot. I’m a rule follower, so I did as directed the first time. Next time, game on.)
- Add the onion, garlic, cumin, chili powder, paprika, mustard powder, and salt to the pot. Reduce the heat to medium low and cook until the onions are translucent, 4 to 5 minutes.
- Add the bell peppers, tomatoes, and broth. Turn the heat up to high. When the chili reaches a boil, reduce the heat to low and simmer uncovered for 1 hour (I let it simmer for about 30 minutes and then it was dinner time).