What!!! No beans in your chili? Yep, no beans. I have chosen to not eat beans and legumes for a couple of reasons. For one, I don't eat much starch anymore, I have chosen a high fat eating plan. Second, beans and legumes contain considerable amounts of phytates — anti-nutrients which bind to minerals in the legumes, making them unavailable to our bodies. (This means some of the minerals present in the legumes aren’t able to be accessed by our bodies). Nuts also have some phytates, but I feel the beneficial fats far exceed any of the nutrients in beans and legumes. With all of that said, please feel free to add beans to this recipe.
I remember as a kid I never really cared for chili, unless it was canned with meat and beans only. I think too many chili's have too many tomatoes that over power the taste. I just don't like biting into a spoonful of mushy tomatoes personally. I did put tomatoes in this recipes, but next time may make it with even less. Some of you may want even more and love the mushiness and flavor they add.
- 1 lb grass-fed ground beef
- 4 slices bacon
- 1 onion, chopped
- 1/2 red bell pepper, seeded and cut into 1/2 inch pieces (optional)
- 3 garlic cloves, minced
- 1/8 cup chili powder
- 1/2 tbsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp red pepper flakes
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1 (28oz) can diced tomatoes
- 1/2 tsp sea salt (or more if tomatoes don’t have added salt)
- Slice the bacon into 1/2 inch pieces and place in a large saucepan over medium heat
- Once the bacon is cooked though, pour off all but 2 tablespoons of the bacon grease and return pan to the heat with the bacon in it
- Add the onions, peppers, garlic and all of the spices except the salt and cook until the onions get tender and start to brown, about 10 minutes
- Increase the heat to medium high and add the beef, breaking it up into pieces with a spoon until no longer pink, about 3-4 minutes
- Add the tomatoes and salt and bring to a boil, then reduce heat to a simmer. Cover, stir occasionally and cook for about an hour
- Remove lid and let the chili cook for an additional hour to thicken up
- Add salt to taste
This is great without, but you could top with cheese if you can tolerate it!! This is the perfect make ahead meal or double it to freeze for later!
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