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Ingredients

2 pounds ground beef 1 tablespoon ghee (clarified butter), or as needed 1 onion, chopped 1 green bell pepper, chopped 2 cloves garlic, chopped 6 tomatoes 1 (4 ounce) can chopped green chilies 1 tablespoon cumin 1 tablespoon chili powder ½ teaspoon salt ½ teaspoon garlic powder ¼ teaspoon ground black pepper

Nutrition Info

339.9 calories carbohydrate: 10.1 g cholesterol: 100.1 mg fat: 21.1 g fiber: 3 g protein: 27.6 g saturatedFat: 8.6 g servingSize: - sodium: 522.7 mg sugar: 5.3 g transFat: : - unsaturatedFat: : -

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
While meat is browning, melt ghee in a saucepan over medium heat. Add onion, bell pepper, and garlic, cook until onion is translucent and bell pepper is soft, 3 to 5 minutes. Dice 2 tomatoes and add to the saucepan with the onion and bell pepper. Place remaining 4 tomatoes in a blender and puree, transfer puree to the saucepan with the vegetables. Stir green chiles, cumin, chili powder, salt, garlic powder, and black pepper into the chili.
Stir browned beef into the saucepan with the chili. Simmer until heated through, about 30 minutes.

6 servings

Beanless paleo chili that is perfect for those cold rainy days! Garnish with avocado and diced fresh onion.