I have several go to chili recipes, but this one has been my favorite lately. I like the flavor that the roasted peppers and tomatoes add and the depth of flavor from the cocoa powder. This is the recipe I’ll be sharing next week at my cooking class at Whole Foods. 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