This comforting chili is perfect for fall and September Whole30! Our Ketchup gives the final chili a great tang, and the spices add amazing flavor.
Makes 4 servings
What you need
2 tablespoons Lemon Garlic
1 pound beef chuck steak
coarse salt and freshly ground pepper
1 onion, diced
1 celery stick, diced
1 red bell pepper, diced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon chipotle powder
1 teaspoon garlic powder
1 teaspoon paprika
1 sweet potato, diced
½ cup Tessemae’s Unsweetened Ketchup
15 oz crushed tomatoes
2 cup chicken or vegetable broth
For Serving: radish, cilantro, jalapeño, avocado
What you do
- Season the beef with salt and pepper. Heat 2 tablespoons Lemon Garlic in a large Dutch oven or other heavy pot over medium high. Sear the beef until browned on both sides, transfer to a plate.
- Add onions, celery and bell pepper to the pot. Season with salt and pepper and cook, stirring and scraping up the browned bits, until just softened. Add all of the spices and mix well.
- Stir in the sweet potato, Ketchup, crushed tomatoes, and broth. Nestle the beef back in the pot. If liquid does not cover the meat, add water to cover.
Simmer, partially covered, until the meat is tender, 1 ½ - 2 hours. Remove the steak and shred on a cutting board with a fork. Add back in the pot, mix well and serve with your favorite chili toppings.