| Ingredients: | ½ cup extra virgin olive oil
2 onions, diced
4 cloves garlic, minced
3 ribs celery, diced
1 cup mushrooms, diced
2 pounds grass-fed beef, ground coarsely*
3 cups low-sodium beef or chicken stock (preferably homemade from pasture-raised meats)
1 cup red wine (something you’d drink)
1 ½ tablespoons ground cumin
2 tablespoons sauce from canned chipotles in adobo (smoke-dried jalapeño)
1 ½ teaspoons garlic powder
1 teaspoon black pepper
1 tablespoon onion powder
1 teaspoon paprika
2 tablespoons bittersweet chocolate (70% cacao or higher), finely chopped
Sea salt, to taste |
| Directions: | eat half the oil in a large pot crockpot, or slow cooker, and add the celery, onions and mushrooms along with a pinch of salt. Cook over medium high heat until tender, then add garlic.
2. Add the additional oil and the ground beef, along with the spices and sauce from the chipotles. Cook medium-high until meat is browned, stirring occasionally – browned bits stuck to the bottom of the pan are GOOD! Add the stock and wine, and reduce heat to medium low. Simmer for 1 hour, then taste and season with salt.
3. When seasoned correctly, add the chopped chocolate and stir until just melted – it may seem weird, but trust me…you’ll love it.
4. Serve chili with sour cream, grated goat’s milk cheddar cheese, and chopped green onions. |