Paleo Ancho Beef Chili with Guacamole Topping
6
 
Ingredients
  • Chili:
  • 3 tablespoons ancho chili powder, divided
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 1½ pounds beef stew meat
  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 2 cups chopped green bell pepper
  • ⅓ cup chopped fresh garlic
  • 3 cups organic 99% fat free, reduced-sodium beef broth
  • 3 – 14.5 oz cans no-salt-added diced tomatoes, undrained
  • 2 tablespoons cumin
  • 1 cup chopped cilantro
  • Topping:
  • 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
Instructions
  1. 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.
  2. 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/