Ingredients
Scale
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 –4 garlic cloves, minced
- 2 lbs grass-fed ground beef, 90% lean
- 2 tablespoons organic chili powder
- 1 teaspoon cumin
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 bay leaves
- 2 (15 ounce) cans red kidney beans
- 2 (15 ounce ) can white kidney beans
- 2 (16 ounce) cans chopped tomatoes, undrained
Instructions
- In a dutch oven, heat olive oil and saute onions until translucent. Add minced garlic and continue to salute until fragrant, about 30 seconds. Add ground beef and cook until browned, breaking up with a wooden spoon. Drain any fat that has separated from the meat. Add chili powder, cumin, salt, pepper, and bay leaves, tomatoes with juice, and juice from beans. Do not add the beans just yet. Heat to boiling, reduce heat to a simmer , cover and cook for one hour. Taste and add seasoning as needed.
- Add beans and heat through, approximately 20 minutes.
- Add toppings :
- Grated cheese
- Chopped red onion
- Greek yogurt (replacement for sour cream)
- Chopped cilantro
- Crumbled baked crumbled tortilla chips
