Beef Chili (No Beans)

When the fall weather moves in, it’s time to make this delicious chili. Serve over a piping hot sweet potato.

Step: 1

Heat a large, deep pot over medium-high heat. Add coconut oil. When oil is shimmering, add onions. Cook and stir with a wooden spoon until slightly browned, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds.

Step: 2

Crumble ground beef into the pot. Stir to combine and cook until beef is no longer pink, 5 to 7 minutes. Add chili powder, cumin, cocoa powder, oregano, allspice, ancho chili powder, and salt; stir until well combined. Mix in tomato paste and simmer for 1 to 2 minutes.

Step: 3

Add beef broth, diced tomatoes with juice, and water. Stir well and bring to a boil. Reduce heat to low and simmer for 2 hours.

Per Serving: 333 calories; protein 22g; carbohydrates 12.9g; fat 22.3g; cholesterol 69.6mg; sodium 954.1mg.

The name of “stew” can refer to 2 time a dish and a make dishes method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, but it does have a few piece of differences. The meat is chopped into smaller pieces but of being processing menu all of it , and the water based material all of it covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.