Ingredients
2 tablespoon coconut oil
1 large diced yellow onion
2 tablespoon chili powder
1 teaspoon ground chipotle
2 teaspoon sea salt (optional)
1 teaspoon cumin
1 teaspoon garlic salt
2 pounds beef stew meat, from range fed beef, cut into 1 inch by 1 inch chunks
2 (28 ounce) cans diced tomatoes, BPA free
2 (4 ounce) can diced green chilis, BPA free
2 ounce can diced jalapenos, BPA free
1/2 teaspoon oregano
1/2 teaspoon thyme
1 bay leaf
7-8 medium sliced mushrooms
2 medium sliced carrots
2 medium diced zucchini
1 yellow diced zucchini
1 large diced red pepper
4-6 large shredded kale leaves
fresh cilantro for garnish
green onions for garnish
1 small can full fat coconut milk (placed in the fridge for a few hours)
How to Make It
- Pre-heat a large soup pot over medium-high heat.
- Add coconut oil and onion to pot when hot. Brown slightly.
- Meanwhile, in a large dish, mix chili powder, sea salt, cumin and garlic salt.
- Roll raw beef stew meat in the mixture, coating on all sides.
- When onions have browned slightly, add beef and brown meat on all sides.
- Add the diced tomatoes, refilling empty can with water. Add to the pot.
- Toss in the green chilis, jalapeños, chipotle peppers, mushrooms, carrots, oregano, thyme and the bay leaf.
- Turn heat down and cook on medium, stirring occasionally, for about 40 minutes.
- Toss in the zucchini and red pepper, cooking for another 20 minutes.
Add kale and finish cooking for 10 more minutes. - Season with sea salt, if desired.
- Top with sliced green onions, fresh cilantro and a dollop of thickened coconut milk from the top of the can.
Serves: 10
Adapted from: http://www.paleoplan.com/2011/10-12/steak-and-vegetable-chili/
