3 – 14.5 oz cans no-salt-added diced tomatoes, undrained
2 tablespoons cumin
1 cup chopped cilantro
2 large avocados, peeled, pitted & diced
3 tablespoons chopped fresh cilantro
2 teaspoons minced garlic
½ teaspoon cumin
¼ teaspoon kosher salt
¼ teaspoon pepper
Combine 1 tablespoon chili powder, salt and pepper in a small bowl; rub mixture evenly over beef. Heat oil in a large pot over medium-high heat. Add beef, onion, bell pepper and garlic. Sauté 6 minutes, or until beef is browned. Add broth, tomatoes, remaining 2 tablespoons chili powder and cumin. Cover and simmer for 1 hour. Uncover and cook an additional 15 minutes. Stir in cilantro just before serving.
Combine avocado, cilantro, garlic, salt, pepper, and cumin in a medium bowl. Smash with a fork until combined. Serve on top of chili.
Recipe by The eMeals Blog at http://blog.emeals.com/paleo-meal-plan-ancho-beef-chili-with-guacamole-topping/