3–4 red bell peppers, cored, seeded and small diced
3 yellow onions, chopped
6–8 garlic cloves, minced
2 tablespoons ghee
1 tablespoon cumin
2 tablespoons chili powder
1/2 – 1 teaspoon salt (optional)
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne, or to taste
2 teaspoons cinnamon
1 tablespoon oregano
1 28-ounce can diced tomatoes
2 28-ounce cans tomato juice
4 ounces cold brew coffee
1 cup bone broth
2 pounds grass-fed ground beef, cooked and drained
In a large skillet, sauté the ground beef, breaking up large pieces with a wooden spoon. Cook until no longer pink, drain and set aside.
In a large Dutch oven, cook the onions in the ghee for about 10 minutes, until translucent. Add the garlic and cook for one minute more. Add the bell peppers, the cumin, chili powder, salt, red pepper flakes, cayenne, cinnamon and oregano. Cook for for one minute, stirring with a wooden spoon until everything is combined. Add the diced tomatoes, tomato juice, the cold brew coffee, the bone broth and the cooked ground beef to the pot and bring to a boil, reduce the heat and simmer, uncovered for an hour.
Serve immediately or re-heat gently by heating on a very low heat, until hot. I’ve also reheated a single size portion in the microwave for lunch, and that works too.
I usually serve chili with grated sharp cheddar cheese, but since we are doing Whole30 we served it with diced avocado and fresh cilantro. We didn’t miss the cheese one bit.