Beanless Chili

Ingredients

• 1 large onion (chopped)
• 3 cloves garlic (minced)
• 2 celery ribs (chopped)
• 1 red bell pepper (chopped)
• 900 g 2lb lean ground beef
• 2 tsp Himalayan salt
• 2 tbsp raw cacao powder
• 1 tsp freshly cracked black pepper
• 2 tbsp ground cumin
• 1 tbsp dried oregano
• 1 tbsp red pepper flakes
• 1 tbsp smoked chipotle powder
• 1 tsp ground Ceylon cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp freshly grated nutmeg
• 2 cups water
• 1-1/2 cups pitted kalamata olives
• 2 large carrots (finely diced)
• 1 large (28oz can diced tomatoes)
• 2 large (28oz can crushed tomatoes)
• 1/2 cup fresh parsley (finely chopped)
• juice of 1 lemon

Instructions

1. 1

   In a large stockpot set over medium heat, melt some heat stable cooking fat (such as ghee, lard or coconut oil) and add the onions, garlic, celery and bell peppers. Cook stirring frequently until the veggies are softened and fragrant and the onions turn slightly translucent, about 5 minutes.

2. 2

   Add the ground beef and salt and continue cooking until the meat turns a nice golden brown. Add the cacao powder as well as the rest of the seasonings and stir until combined. Stir in water and simmer for about 5 minutes, then stir in carrots and olives.

3. 3

   Add the canned tomatoes, bring to a boil then reduce heat and simmer partly covered for about 2½ to 3 hours, stirring from time to time. Adjust seasoning as needed.

4. 4

   When the chili is fully cooked, stir in the chopped parsley and lemon juice and then serve piping hot, garnished with shredded lettuce and a slice of lime, diced avocado, or better yet, a big dollop of fresh guacamole.