About the Recipe
I call this Green Bay Chili for 2 reasons, one being that I add Bay leaves & because I love making this on Sunday mornings during football season. Even if the Packers aren't playing! I add a lot of vegetables to really pack in the nutrition, and use all organic ingredients (if this is not possible for you, that's quite alright!) You can make this vegetarian, or exchange the beef for turkey, it's up to you. Enjoy!!
2 tablespoons evoo
2 medium red onion, chopped
4 cloves garlic, chopped
5 carrots, rough chop
2 bell peppers, red or yellow, chopped
4 roma tomatoes
4 tablespoons chili powder
1 tablespoon smoked paprika
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon turmeric
dash of cinnamon
dash of cayenne
2 Bay leaves
salt and pepper to taste
3-4 cups of vegetable broth or beef bone broth
28 oz can of fire roasted tomatoes
small can of organic tomato paste
2 tablespoons of Worcesterchire
15 oz can deep red kidney beans
15 oz can Northern beans
1 package of grass fed beef, optional
garnish: cheddar cheese, green onions, cilantro, avocado
Heat the evoo in a large heavy bottom pot over medium heat. When oil is heated add the red onion, after a few minutes add the garlic and sautee, then add the beef, chili powder, paprika, cayenne, oregano, cumin, turmeric. Cook and seperate the beef into small bits, wait until fragrant and beef is browned.
Add the vegetables, your broth of choice, the can of tomatoes, the beans, the tomato paste, bay leaves, cover your pot and simmer on low heat for 3 hours. This will really get those flavors to come together.
About an hour before serving, use a wooden spoon to crush the roma tomatoes into chunks, add the dash of cinnamon. If your chili is really thick you can add more broth. I usually add 2 jars of Epic Jalapeno Beef Broth total.
Serve your chili into bowls, and garnish with the green onions, cilantro, avocado & cheese. You can use sour cream too, I love the Good Culture brand!