Chili

During the long winter months here in Pennsylvania, we crave hearty meals that warm us up after being out in the cold. A piping hot bowl of this chili is the perfect winter evening meal, with tender chunks of beef and spice-infused vegetables. It makes the chilly months a lot more bearable!

20 minutes

3 hours to 4 hours

Difficulty

Show nutritional information

This is our estimate based on online research.
Calories:	470
Fat:	19 g
Carbohydrates:	15 g
Protein:	56 g
Calculated per serving.

Serves: 6

Ingredients

2 tsp 2 tsp 2 tsp Coconut Oil, Organic
1 head 1 head 1 head Garlic, peeled and chopped
1 1 1 Yellow Onion, chopped
2 2 2 Green Bell Peppers, seeded, and chopped
3.5 lb 3.5 lb 3.5 lb Beef Rump Roast, cubed
1 Tbsp 1 Tbsp 1 Tbsp Smoked Paprika
1 tsp 1 tsp 1 tsp Chipotle Powder
1 tsp 1 tsp 1 tsp Black Pepper
1 tsp 1 tsp 1 tsp Salt
2 tsp 2 tsp 2 tsp Cumin
30 oz 30 oz 30 oz Fire Roasted Tomato
6 oz 6 oz 6 oz Tomato Paste

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Rinse and chop the onion and peppers.
Peel the garlic and give it a rough chop.
Heat a cast-iron skillet over medium heat with 1 teaspoon coconut oil.
Sauté the onion and garlic until the onion starts to turn translucent.
Transfer to a large soup pot.
Sauté the peppers for 3–5 minutes to give a slight char.
Add to large soup pot.
Add remaining 1 teaspoon of coconut oil to skillet and sear the cubed meat, approximately 5 minutes.
Add to large soup pot.
Add seasonings and continue to cook over medium heat, stirring the beef through the peppers and the onion.
Add the diced tomatoes and tomato paste, continue to stir until the tomato paste dissolves into the chili.
Cover, reduce heat to low, and simmer for 3–4 hours.

Notes

When searing the cubed beef, it will release juices naturally. If the skillet is overwhelmed with juices, the steak will not get a good sear. Pour off some of the excess juices so that only 1/2 cup remains in the skillet. Add these juices back into the chili to enhance its flavor.