Winter Chili

Ingredients:

• 1 lb ground meat (I use grass fed organic beef)

• 2 Bell Peppers- color of preference!

• 1 medium yellow onion

• 1 can of beans- *optional/your preference 

• 1 can of tomatoes

• 1 can of verde chilis

• 1 carton of stock - veggie or beef 

• 2-6 cups of water depending on volume desired

Spices:

• 1-2 tbs Trader Joes BBQ Rub *or* a combination of 

• cumin, smoked paprika, cayenne pepper, black or white pepper, dried onion and garlic

• 2 tsp  Sea Salt

Instructions:

In a deep sauté pan (I use a deep cast iron) melt 1 tbs coconut oil.  Chop peppers and onions and add to the pan, along with sea salt and spices.  Allow veggies to cook and begin to get tender, then move them around to the outsides of the pan and put the meat into the center.  Break up the meat with a spatula as it browns.  As the meat cooks, intermix it with the veggies.   Add green chilis and tomatoes and combine.  If using beans, drain and rinse prior to adding now.  Pour stock in and simmer for 10 minutes on medium heat.  Add water, tasting if necessary to ensure you don't dilute the flavor too much.  Cover with a lid, turn the heat to low and simmer for 20 minutes to 1 hour.  If you only added a little water initially, you may need to add some periodically the longer you simmer the chili, as the liquid volume decreases.  

Optional Add-ins for Serving

• Fresh lime juice

• Grass Fed cheddar cheese shavings

• Full fat greek yogurt

• Diced Avocado

• Fresh chopped cilantro