Serves 4  

I don’t know about you, but to me, bite-sized chunks of beef taste so much better than ground meat in chili.  I lite to be able to chew it, rather than just swirl it in my mouth and gulp it down!  This has a bit of heat with just a smidge of cayenne, so it’s not really spicy a tall.  Fire-roasted instead of regular tomatoes give it a smokiness that is fantastic with the beef.  Topped with onions, avocados and plantains, each spoonful is guaranteed to be a delight. 

NutritionSortLoading...
Loading...

 

1 tbsp. tallow or bacon fat 

1 lb. beef chuck, cut into ½” cubes 

½ c onion, sliced 

½ c carrots, sliced 

3 cloves garlic, minced 

2 tbsp. tomato paste 

½ tsp cayenne pepper 

1 tbsp. chili powder 

1 tbsp. cumin 

½ tsp dried oregano, crushed 

Sea salt 

Black Pepper 

1 (14.5 oz) can diced fire-roasted tomatoes 

½ Beef bone broth 

¼ onion, chopped 

1 medium avocado, chopped 

¼ c plantain chips, crushed 

Select allAdd

In a dutch oven pan over medium heat, add the tallow and beef.  Brown for 3 to 4 minutes.  Add the onions, carrots and garlic and sauté for 5 minutes until onions are translucent.  Add the tomato paste, cayenne pepper, chili powder, cumin, oregano, sea salt and black pepper.  Stir together and cook for 1 minute.  Add the diced tomatoes and broth and reduce the heat to low.  cover and simmer for 2 hours stirring occasionally.   

Spoon into bowls and serve with onions, avocados and plantain chips on top.