Chili is meant to be HEARTY. With triple the beef alongside two kinds of beans, it’s a protein-packed meal that’ll leave you feeling full and satisfied. Top with some sliced jalapeños for an extra kick or leave out the cayenne and diced green chiles for a milder dish.

Servings: 6-8

INGREDIENTS:

1 Tbsp avocado oil

1 large onion, diced

4 cloves garlic, minced

3 pounds grass-fed ground beef

3 Tbsp chili powder

2 tsp cumin

2 tsp oregano

2 tsp paprika

½ tsp cayenne

1 tsp salt

½ tsp black pepper

1 large green bell pepper, diced

1 large red bell pepper, diced

1 4-ounce can mild diced green chiles

1 17-ounce carton beef bone broth*

1 15-ounce can organic tomato sauce*

2 15.5-ounce cans organic red kidney beans, drained and rinsed

1 15.5-ounce can organic pinto beans, drained and rinsed

DIRECTIONS:

1. In a large stock pot over medium heat, sauté onion in oil until softened. Add garlic and sauté for 1 more minute. 
2. Add ground beef and brown, breaking up with a wooden spoon. Drain. Add spices, stir and cook for 1-2 more minutes to toast spices. 
3. Add remaining ingredients, stir and bring to a boil. Turn down heat and simmer for 20 more minutes. Enjoy! 

NOTES:

*We like our chili THICK! For a more soup-like consistency, add some extra bone broth and tomato sauce until the consistency is to your liking.