No-bean Chili Recipe
12
20 minutes
2 hours
386
Dinner
With an aromatic array of peppers and spices, this decadent, delicious chili will become a family favorite! The secret ingredients? Primal Kitchen Unsweetened Ketchup for rich tomato flavor and a few squares of dark chocolate.
Ingredients
- 3 Tbsp Primal Kitchen Pure Avocado Oil
- 3 lbs ground beef
- 1 medium white or yellow onion, diced
- 1 green bell pepper or poblano pepper, diced
- 1 red bell pepper, diced
- 1 jalapeño, minced
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika or smoke paprika
- 3 Tbsp chili powder
- 1 tsp salt (or to taste)
- 1 cup Primal Kitchen Organic & Unsweetened Ketchup
- 3 squares 85% or above dark chocolate (optional but recommended)
- 32 ounces beef broth
- Up to 1 Tbsp of gelatin (optional)
Toppings For Serving (Optional):
- Shredded sharp cheddar cheese
- Avocado, sliced or cubed
- Fresh or pickled jalapeño, sliced
- Primal Kitchen Avocado Lime Dipping Sauce
- Grain-free tortilla chips
Directions
Heat the avocado oil in a dutch oven or tall, heavy pot over medium to medium-high heat. Crumble in the ground beef and break up with a wooden spoon. Add the diced onions and peppers. Cook, stirring frequently, until the meat is browned.
Optionally drain off excess fat if needed. Sprinkle the garlic powder, onion powder, paprika, and chili powder over the meat and vegetables, and stir vigorously to combine.
Add the ketchup and bone broth and stir well. Add the chocolate and stir again to melt.
Bring the chili to a boil, then reduce to a simmer and cover. Allow the chili to cook for about 2 hours, stirring occasionally. If near the end of the cooking the chili, there is more liquid than you prefer, follow the step below.
Optional: To thicken the chili, you can remove the lid and continue to simmer until it reaches the desired consistency. Or, carefully ladle out about ½ cup of liquid into a bowl. Let it cool for a few minutes until it is just warm, then sprinkle 1-2 tsp of gelatin powder over the surface. Let sit about 5 minutes. Once the gelatin blooms, gently stir it back into the chili and let cook for 10 minutes. If the chili is still too liquidy, repeat with another 1-2 tsp gelatin.
Taste and adjust salt as needed before serving. Ladle the chili into serving bowls and top with whatever toppings you prefer.
