Quick-Fix Chili
Growing up my mom would always make us some warming chili once the weather started turning colder. Now every year I get a craving for this delicious chili, that couldn’t be any easier to make! To maintain the healthy element, I always purchase organic grass-fed beef, as well as organic BPA-free cans of beans and tomatoes. I hope you enjoy this simple recipe, as much as my family and I do.
  1. Add a dab of coconut oil to a large stockpot, and sauté beef and chopped onions on medium heat, stirring until meat is browned. Drain any excess fat.
  2. Add all tomatoes to a blender, and gently pulse (making sure not to puree; just leave slightly chunky).
  3. Add all remaining ingredients, and bring to a boil. Reduce heat to a simmer, and continue to simmer, uncovered for 1 1/2 hours.
  4. Serve with desired toppings, and enjoy!
Recipe Notes

Note: This chili actually tastes better the next day, and so I try to make it a day in advance.