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Ingredients
  • subheading: for chili:
  • 1 pound ground beef
  • ½ pound ground pork
  • 3 small organic bell peppers or 2 medium sized bell peppers (I used a combo of red, orange and green for flavor and color variety) note: bell peppers are on the dirty dozen list! Organic really is best if you can find them.
  • 1 small fennel bulb, finely diced
  • 1 medium sized onion, diced
  • 2 large carrots, diced
  • 2 stalks of celery, diced
  • 4 cloves of garlic, chopped
  • 2 tablespoons ghee, olive oil or avocado oil
  • 3 tablespoons of tomato paste
  • 16 oz of a broth of choice
  • 1 small 14.5 oz can diced tomatoes - I use the fire roasted tomatoes from Muir Glen for extra smokey flavor but any diced tomatoes will do
  • 1 teaspoon cumin
  • 1 ½ tablespoons chili powder
  • 1 ½ teaspoons dried oregano
  • salt and pepper (amounts detailed in instructions)
  • subheading: for garnish:
  • cilantro
  • diced red onion
  • avocado
Steps
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