Ingredients
3 slices bacon, cut into 1/2″ strips
1/2 medium yellow onion, chopped
2 celery stalks, chopped
2 bell peppers, chopped
3 cloves garlic, minced
2 lb. lean ground beef
2 tbsp. chili powder
2 tsp. ground cumin
2 tsp. dried oregano
2 tbsp. smoked paprika
Kosher salt
Freshly ground black pepper
1 (28-oz.) can fire-roasted tomatoes
2 c. low-sodium chicken broth
Sliced jalapeños, for garnish
Sliced avocado, for garnish
freshly chopped cilantro, for garnish
Directions: In a large pot over medium heat, cook bacon. When bacon is crisp, remove from pot with a slotted spoon. Add onion, celery, and peppers to pot and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1 minute more.
Push vegetables to one side of the pan and add beef. Cook, stirring occasionally, until no pink remains. Drain fat and return to heat.
Add chili powder, cumin, oregano, and paprika and season with salt and pepper. Stir to combine and cook 2 minutes more. Add tomatoes and broth and bring to a simmer. Let cook 10 to 15 more minutes, until chili has thickened slightly.
Ladle into bowls and top with reserved bacon, jalapeños, cilantro, and avocado.
Adapted from: https://www.delish.com/cooking/recipe-ideas/a25351108/paleo-chili-recipe/
