Texas-Style Beef Chili

Texans are known for their beanless chili, which makes for a perfect Paleo meal. Freeze leftover chili in individual batches for quick lunches and dinners.

Category: Side Dish

Cuisine: not set

Ready in 45 minutes

by Ruth6

Ingredients

1 pound ground beef chuck

1 yellow onion, chopped

3 garlic cloves, minced

2 teaspoons cayenne powder

2 teaspoons ground cumin

2 cups fresh/boxed no-salt-added diced/crushed tomatoes with juices

1-2 jalapaño or serrano peppers seeded and finely chopped

1 green bell pepper, diced

1 red or yellow bell pepper, diced

1/2 cup chopped fresh cilantro

1 avocado, peeled, seeded, and diced

Directions

1. Crumble the beef into a large saucepan and place it over medium heat. Cook it for 5 minutes, stirring frequently. 2. Add the onion, garlic, cayenne, and cumin. Continue cooking for 5 minutes, stirring frequently. 3. Stir in the tomatoes with juices and peppers. Bring the mixture to a simmer, and cook, uncovered, for 20 to 25 minutes or until the peppers are tender. 4. Ladle the chili into four shallow bowls, and top with the cilantro and avocado.

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