Rocky Ridge No-Bean Chili
If you enjoy a thick, meaty chili with lots of bold flavor, we have a great dish for you! This chili is a staple in our home. Serve with a side of cornbread and a little sour cream and you're golden. A simple, sure-fire winner for your next family meal. (Or chili competition)
Ingredients: (Serves 5-6)
| 1 tablespoon olive oil | 1 tablespoon dried oregano |
| 1 large yellow onion diced | 1 tablespoon ground cumin |
|
1 small red bell pepper diced |
1/4 teaspoon cayenne pepper |
| 2 tablespoons tomato paste | 2 tablespoons cocoa powder |
| 4 garlic cloves minced | 1 14.5 ounce can fire-roasted diced tomatoes |
| 1 teaspoon salt | 1/2 cup chicken broth |
| 1 pound grassfed ground beef | 1 tablespoon apple cider vinegar |
| 2 tablespoons chili powder |
Preparation
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Sauté onions and pepper in oil until soft. Stir in the tomato paste and minced garlic and cook until fragrant, about 30 seconds.
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Add in the ground beef, along with 1 teaspoon of salt. Brown the meat and break it up with a spatula.
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When most of the ground beef is no longer pink (5 to 7 minutes), stir in the chili powder, oregano, cumin, cayenne pepper, and cocoa. Combine well to distribute the fragrant spices.
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Toss in the diced tomatoes and broth. Stir well. Add in apple cider vinegar. Let simmer for 1-2hrs. Serve hot with sour cream and cheese!
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