Caveman’s Chili

This chili is medium on the heat-o-meter. If you are looking for five-alarm chili, add more chipotles or a chopped jalapeño or two for some kick!

Serves: 8Hands-on: 20 minutesTotal: 1 hour 5 minutesDifficulty: Medium


Serves: 8

Ingredients

  • 2 Tbsp. coconut oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 parsnip, peeled and diced
  • 4 cloves garlic, minced
  • 1 lb. grass-fed ground beef
  • 2 Tbsp. chopped chipotles in adobo
  • 1 Tbsp. cumin
  • 1 Tbsp. dried oregano
  • 1 Tbsp. chili powder
  • 1½ tsp. kosher salt
  • 1 can (28 oz.) diced tomatoes
  • 3 cups organic beef stock

Directions

  • Heat coconut oil in a large pot over medium heat.
  • Stir-fry onion, celery, peppers, parsnip, and garlic in oil for 10 minutes. Add ground beef and cook until no longer pink (about 7 minutes).
  • Stir in chipotles, cumin, oregano, chili powder, and salt. Add tomatoes and stock. Reduce heat to low and simmer, uncovered, for 45 minutes.