- 2 tablespoons ghee or coconut oil
- 1 pound grass-fed ground beef
- 12 large cremini mushrooms (24 if you forego the beef), roughly chopped
- 2 large red onions, roughly chopped
- 2 large carrots, roughly chopped
- 2 red bell peppers, stemmed, seeded, and roughly chopped
- 4 celery stalks, roughly chopped
- 4 cloves garlic, minced
- 1 tablespoon chili powder (original recipe calls for 2 Tbs)
- 1 tablespoon plus 1 teaspoon dried oregano
- 2 teaspoons garlic powder
- ½ teaspoon chipotle powder
- 1 (15-ounce) can tomato purée
- ¼ teaspoon sea salt
- 1 large avocado, pitted, peeled, and sliced
- ½ cup loosely packed fresh cilantro leaves, roughly chopped
- Heat a 6-quart Dutch oven over medium-high heat, add the ghee, and heat until shimmering. If using, add the beef and cook, using a wooden spoon to break it up into small pieces and allowing the meat to sear and brown for about 3 minutes.
- Add the mushrooms, onions, carrots, bell peppers, and celery, stirring well to combine. Cook until the vegetables are soft, 4 to 5 minutes.
- Add the minced garlic, chili powder, oregano, garlic powder and chipotle powder and stir well. Add the tomato purée and water and bring to a boil. Cover, reduce the heat to medium, and cook slowly until the chili has reduced and thickened, about 45 minutes.
- Finish the chili by seasoning with the salt. Divide among four bowls and top with avocado and chopped cilantro.
The recipe calls for adding 6 cups of filtered water. I found that made it way too "soupy." I cut it to 3 cups and found that you really don't need any at all.
You can also serve with dollops of sour cream (or Greek yogurt) - especially if you increase the chili powder and need to balance the heat!
Recipe by Raisin & Fig at https://www.raisinandfig.com/cremini-chili/
3.5.3251