3 slices of bacon, cut into ½ strips
½ yellow onion, chopped
2 celery stalks, chopped
2 bell peppers, chopped
3 cloves garlic, minced
2 lbs. lean ground beef or turkey
2 Tbsp. chili powder
2 teaspoon ground cumin
2 teaspoon dried oregano
2 teaspoon smoked paprika
1 (28 oz) can fire roasted tomatoes
1 cup kidney beans (optional)
2 cups bone broth of your choice
Sea salt and black pepper to taste
Jalapenos, cilantro, or avocado, for garnish
- In a large pot over medium heat, cook bacon until crisp. Remove bacon with a slotted spoon. Leaving fat in the pot, add onion, celery, and peppers and cook until soft. Add garlic and cook until fragrant, one minute more.
- Push vegetables to one side of the pan and add ground meat. Cook, stirring occasionally and drain any excess fat and return to heat.
- Add chili powder, cumin, oregano, and paprika. Add tomatoes and kidney beans (optional), broth, and bring to a simmer. Season with salt and pepper to taste. Stir to combine and cook 2 minutes more. Cook for 10-15 minutes, until chili thickens.
- Top with optional garnishes and enjoy!