2lbsgrass-fed ground beef, you can also use ground lamb, chicken or turkey
3tablespoonschili powder
2teaspoonsground cinnamon
1teaspoonground cumin
½teaspoondried oregano
½teaspoonground allspice
¼teaspoonground nutmeg
¼teaspoonground cloves
1bay leaf
pinchof crushed red pepper flakes, optional
1teaspoonsea salt
2cupslow-sodium beef or chicken broth
28ozcan organic crushed tomatoes
1tablespooncoconut aminos, tamarin or soy sauce will also work
1tablespooncider or white vinegar
2tablespoonsunsweetened cocoa powder
Salt and pepper, to taste
For serving (optional)
cooked spaghetti, zucchini noodles, butternut squash or other pasta alternative
diced white onions
shredded sharp cheddar
1 15-ouncecan organic kidney beans, drained and rinsed
fresh cilantro or parsley
Instructions
In a Dutch oven or large heavy-bottomed pot over medium-high heat, heat oil until shimmering. Cook onions until softened, about 5-6 minutes. Add the garlic, sauté for about a minute.
Add the ground beef, along with the chili powder, cinnamon, cumin, oregano, allspice, nutmeg and cloves, red pepper if including. Cook until the meat is just barely lightly browned, breaking into small pieces. About 6-8 minutes.
Add the bay leaf and sea salt. Pour in the crushed tomatoes and broth. Bring to a boil, stirring often. Once boiling reduce the heat to medium-low.
Add the coconut aminos, cider vinegar and cocoa powder. Simmer uncovered until thickened, about one hour. Season with salt and pepper. Remove the bay leaf.
To serve, place some spaghetti or zucchini noodles on a plate or in a bowl, spoon some of the chili over the top or just serve the chili in a big bowl. Garnish as desired.