Beanless Chili

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National Chili day is approaching (February 21st) and with this Minnesota “chilly” weather we need all the heat we can get 😉 Enjoy this months recipe brought to you by Christy & Becky.

INGREDIENTS:
– 2 lbs. grass fed ground beefScreen Shot 2019-02-13 at 11.36.47 AM
– 2 medium onions
– 2 medium colored bell pepper (chopped)
– 4 cloves of garlic (minced)
– 28 oz. tomato puree (canned)
– 14 oz. tomato sauce (canned)
– 3 tbsp. chili powder
– 1 tbsp. oregano
– 1 tsp. onion powder
– 1 tsp. garlic powder
– 1 tsp. cinnamon
– 1 tsp. nutmeg
– 1 tsp. salt + pinch
– 1 tsp. pepper + pinch
– 1 tsp coconut oil
– 1/2 tsp. caynne pepper
– 1 1/2 cups Organic beef broth
DIRECTIONS:
1. Add coconut oil into Dutch oven/large coup pot and set stove to medium-high heat.
2. Saute the onions and bell peppers and add a pinch of salt and pepper. Cook for around 5 minutes
3. Add the beef + garlic and cook until meet is throughly browned.
4. Add the broth, tomato sauce, tomato puree, and bring to a boil.
5. Reduce heat to a simmer for about 1.5 – 2 hours.
6. Serve and enjoy!

 

Monthly Newsletter: February Newsletter

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