Chili con Carne Recipe : Paleo Friendly

Beef Chili

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Ingredients

• 2 T. extra virgin olive oil
• 1 medium yellow onion, diced
• 2 large carrots, diced
• 2 medium celery stalks, diced
• 2 medium red bell peppers, diced
• 1 lb. Portobello mushrooms, chopped
• 1 medium jalapeno pepper, minced
• 1½ lbs. ground beef
• 2-3 garlic cloves, minced
• Sea salt and black pepper, to taste
• 2 t. dried oregano
• 1 T. ground cumin
• 2 t. chili powder
• 1 t. cayenne pepper
• 2 T. tomato paste
• 1 24-oz. can crushed tomatoes, undrained
• 1 c. beef (or chicken) broth, preferably organic

Instructions

1. Heat the olive oil in a large soup pot over medium-high heat. Add in the onion, carrots, celery, bell peppers, mushrooms, and jalapeno pepper and cook, stirring occasionally, until the vegetables are soft and fragrant, approximately 5-7 minutes.
2. Add in the ground beef and garlic and generously season with salt and black pepper. Brown the ground beef, breaking up the meat with a wooden spoon, until cooked. Approx 5-6 minutes.
3. Add the oregano, cumin, chili powder, cayenne pepper, and tomato paste. Stir everything together and cook for another minute or two, or until the spices become fragrant.
4. Add the crushed tomatoes and the broth and bring to a boil. Once boiling, reduce heat to medium and simmer for 15-20 minutes, stirring occasionally.
5. Remove from heat and adjust seasonings, if necessary. Top with diced avocado and cilantro, or cheese and sour cream, if desired, and serve immediately.