Every Halloween my Mom made chili. It seems to be a tradition with many families 🙂 Of course I had to tweak and come up with my own healthier version. I love to make veggie chilis, but if you like traditional beef chili this one is yummy. I wanted to make a healthier option so I bought grass-fed beef and made it a little less thick. Very filling and pretty darn healthy for beef chili. Heat up the next day and it is even better 🙂 Add healthy toppings before serving. Chopped onions, avocado and cilantro are a must try! Of course you can spice it up to your liking! Enjoy!
- 2 pounds grass-fed beef
- 3 tablespoons coconut oil
- 1 large onion chopped small
- 5 garlic cloves minced
- 2 cans diced tomatoes (I try to find no salt and use my own celtic sea salt)
- 1 can organic pinto beans (rinsed)
- 1/2 green pepper chopped small
- 1 jalapeno chopped very fine
- 2 tablespoons chili powder
- 2 tablespoons cumin
- 1 teaspoon cumin seed
- Celtic sea salt to taste
- Fresh cracked pepper to taste
- Optional garnish: Chopped onion, chopped fresh cilantro, chopped avocado, chopped tomato, sour cream .
Heat coconut oil on medium high heat. Add meat and brown until no longer pink. Add chopped onion and stir about 3 minutes. Add garlic, green pepper, jalapeño and spices. Stir together about 2 minutes. Add beans and tomatoes. When chili begins to simmer lower the heat right away. Taste for salt and adjust as needed. Cover and simmer on low 30-40 minutes. Easy, quick and healthy! Top with your favorite garnishes 🙂 Bon appetit!