Ingredients
2 tablespoon coconut oil
1 large diced yellow onion
2 tablespoon chili powder
1 teaspoon ground chipotle
2 teaspoon sea salt (optional)
1 teaspoon cumin
1 teaspoon garlic salt
2 pounds beef stew meat, from range fed beef, cut into 1 inch by 1 inch chunks
2 (28 ounce) cans diced tomatoes, BPA free
2 (4 ounce) can diced green chilis, BPA free
2 ounce can diced jalapenos, BPA free
1/2 teaspoon oregano
1/2 teaspoon thyme
1 bay leaf
7-8 medium sliced mushrooms
2 medium sliced carrots
2 medium diced zucchini
1 yellow diced zucchini
1 large diced red pepper
4-6 large shredded kale leaves
fresh cilantro for garnish
green onions for garnish
1 small can full fat coconut milk (placed in the fridge for a few hours)
Directions
Pre-heat a large soup pot over medium-high heat.
Add coconut oil and onion to pot when hot. Brown slightly.
Meanwhile, in a large dish, mix chili powder, sea salt, cumin and garlic salt.
Roll raw beef stew meat in the mixture, coating on all sides.
When onions have browned slightly, add beef and brown meat on all sides.
Add the diced tomatoes, refilling empty can with water.
Add to the pot.
Toss in the green chilis, jalepenos, chipotle peppers, mushrooms, carrots, oregano, thyme and the bay leaf.
Turn heat down and cook on medium, stirring occasionally, for about 40 minutes.
Toss in the zucchini and red pepper, cooking for another 20 minutes.
Add kale and finish cooking for 10 more minutes. Season with sea salt, if desired.
Top with sliced green onions, fresh cilantro and a dollop of thickened coconut milk from the top of the can.
Serves: 10
Adapted from: http://www.paleoplan.com/2011/10-12/steak-and-vegetable-chili/
