Ingredients
8
8 servings
- •2 tablespoons coconut oil
- •2 cups diced onion
- •4 cloves garlic, minced
- •2 pounds ground beef
- •2 tablespoons chili powder
- •2 tablespoons ground cumin
- •1 ½ tablespoons unsweetened cocoa powder
- •1 teaspoon dried oregano
- •1 teaspoon ground allspice
- •1 teaspoon ancho chile powder
- •1 teaspoon salt
- •1 (6 ounce) can tomato paste
- •2 cups beef broth
- •1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
- •1 cup water
Instructions
- Heat a large, deep pot over medium-high heat. Add coconut oil. When oil is shimmering, add onions. Cook and stir with a wooden spoon until slightly browned, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds.
- Crumble ground beef into the pot. Stir to combine and cook until beef is no longer pink, 5 to 7 minutes. Add chili powder, cumin, cocoa powder, oregano, allspice, ancho chili powder, and salt; stir until well combined. Mix in tomato paste and simmer for 1 to 2 minutes.
- Add beef broth, diced tomatoes with juice, and water. Stir well and bring to a boil. Reduce heat to low and simmer for 2 hours.
Nutritional Facts
Per 8 servings
- Calories: 333
- Carbohydrate: 13g
- Fat: 22g
- Fiber: 4g
- Protein: 22g
- Sugar: 5g
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