Roasted Red Pepper Chili

I have several go to chili recipes, but this one has been on repeat lately.  I like the flavor that the roasted peppers and tomatoes add and the depth of flavor from the cocoa powder.  Perfect for you next Football Sunday party!  This is a definite crowd pleaser.

Roasted Red Pepper Chili
Recipe by Kimberly Smith

2 pounds ground beef
2 T avocado oil, beef tallow, or bacon fat
2 yellow onions, chopped (3 C)
6 gloves garlic, minced
4 T chili powder
4 T Cajun seasoning
2 T ancho chili powder
2 T smoked paprika
2 T cumin
1 T cocoa powder(unsweetened)
2 t salt
½ t cayenne
2 T tomato paste
1 jar roasted red peppers, chopped
2 14.5 ounce cans crushed fire roasted tomatoes
1 quart beef, chicken or vegetable stock

Heat large pot or Dutch oven over medium high heat.
Add 2 T oil or cooking fat. Add ground beef and cook for about 5 minutes until the beef starts to brown.
Reduce heat to medium. Add onion, garlic and roasted red peppers.
Stir and cook for about 5 minutes until onions become tender and translucent.
Add seasonings and stir to combine.
Add tomatoes and tomato paste, stir to combine. Cook for 2 minutes.
Add stock and bring to boil.
Once boiling, reduce heat to simmer.
Cook for about 2 hours until chili has reduced and thickened.

Serve with cilantro, radishes, and avocado.

Whole30, Paleo, Keto, Low Carb, Gluten Free, Dairy Free

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