Football and Fall is a great time to enjoy a bowl of chili! This is a delicious meat-based, healthy, fall chili recipe (bean free) that you can use bison instead of ground beef if you have a food sensitivity towards beef. It is rich in flavor and will put a smile on anyones face that enjoys a little spice. You can adjust the heat by decreasing chili powder or if you like a little more heat add a pinch of cayenne.
INGREDIENTS
2-3 slices uncooked chopped bacon or pancetta (Italian Bacon)
1 onion, chopped
4 cloves garlic coarsely chopped
2 pounds ground bison (grass-fed beef can be subsittuted)
2 Tbs chili powder
1 tsp ground oregano
1 tsp paprika
2 cups beef broth
1 Tbs cacao powder
1 28oz can diced tomatoes
1-2 carrots peeled and diced
1 Tbs apple cider vinegar
1/2 tsp sea salt
1/4 tsp black ground pepper
optional garnishes (green onions, avocado and cilantro)
DIRECTIONS
In a large saucepan (4 quart) or dutch oven, over medium heat, cook bacon until slightly brown. Add the onion and stir into bacon, cook onion until semi translucent and then add the garlic. Cook for 2-3 minutes longer and then add the meat and cook until meat is no longer pink. Add spices, broth, carrots, and tomatoes and stir until combined. Add the vinegar, cacao powder and stir well. Add additional water or broth if needed. Cover and cook for 20 minutes. Taste and season with more salt if needed. If you like a little more spice add a pinch of cayenne pepper. Serve in bowls and top with sliced avocado,diced green onions, and cilantro for extra decadence.
This recipe will make any football game spicy and festive!!!
NUTRITIONAL CONTENT PER 4 OZ SERVING; 256 CALORIES; 6G FAT, CARBS 9G, PROTEIN 28G
Original recipe is from Primal Cookbook.
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