I really need to come up with a better name for this as the title just doesn’t do this chili any justice!
I’ve been making this for the past 4 years or so and it’s become a freezer staple in that I freeze half of it in a large ziploc bag for a future meal that’s beyond just chili: 4 Way Chili, Chili Cheese Dogs, Chili Taters … so many things! Of course, MY favorite is the 4 Way Chili …
remove the cheese and it’s Whole30 Approved!
So, being that it’s been a while since I originally shared the recipe, and I’d like to think my photography skills have gotten a tad better (stop laughing!) I figured I’d update the recipe! Not to mention, over time, I’ve made a few slight modifications to the recipe to suit our taste!
Yes, it IS grain free, and because I finally threw down the kitchen towel on Thursday morning and said I’m doing it, I knew I needed to make a batch of this right away … and even better, Whole Foods had a sale on their grass fed beef for $5.99 a pound. I may have overbought, but that’s ok since I can just freeze it up and as to the additional cost, no biggie in that I won’t be buying beer, vodka, Jack or Patron for the next 30 plus days (while on Whole30!). I say PLUS because in the event I mess up (ahem, margaritas, beer) I’m just tacking another day or two on at the end. Because I KNOW this is going to be MY problem. Just sayin’.
So … even if you do eat grains, dairy, beans, all that stuff, you should still make this as it’s a different chili and pretty damn tasty to boot!
Here’s what you need:
1 tbs olive oil
1 large onion, diced (I used my Vidalia Chopper)
2 tbs fresh chopped garlic
2 pounds of ground beef
2 tbs chili powder
2 tbs oregano
1 1/2 tsp unsweetened cocoa (I use Hershey’s baking cocoa)
1 tsp all spice (just picked up some a few months ago finally at Aldis)
1 can of tomato paste
1 can fire roasted tomatoes
1 carton beef broth (I used stock cuz it’s what I had on hand)
Heat a large pot over medium heat and add your oil. Toss in the onions and saute til just turning translucent. Add garlic, give a quick stir and once you smell garlic cooking, add your ground beef. TIP: break up your beef as you add it to the pot so it’s easier to break into small pieces while it starts to cook.
Mix up all your spices, including that cocoa!
Once the ground beef is cooked, feel free to remove any excessive amount of fat in the pan. I use a little scoop type measuring cup to remove it quickly!
Add the spices, stir and let it cook for a few minutes.
Add in your tomato paste and mix well. Allow that to cook for a few minutes.
Add your tomatoes (juice and all) and your beef broth, stir well and bring to a boil. Once you hit the boil, reduce heat to simmer, place your splatter screen over the pan and walk away for an hour or so.
Feel free to stir the chili periodically, but you need to let it cook down to thicken it up. This allows the flavors to really come out 😉
That’s how I like it … if you like yours more soupy, then add more broth after you let it thicken up some.
Serve up with some avocado slices, fresh diced onions, cilantro. If you do dairy, feel free to add a little cheese on top, but honestly, it does NOT need it!
Looking forward to sharing over at some of these GREAT Blog Parties … go check them out!
Are you following me on Instagram yet? I try to post pics of the food we’ve got going on around here, along with pictures of Paradise and other odds and ends!
affiliate links … click
here to read my disclosure 🙂