Chili

• 2 lbs ground organic meat
• 2 tbsp extra-virgin olive oil
• 1 medium organic onion
• 3-4 cloves of organic garlic
• 6 tsp organic chili powder
• 1 tsp organic paprika
• 1 tsp organic cumin
• 1 tbsp Redmond’s Real Salt
• 1 tbsp organic dried oregano
• 2 cups organic beef broth
• 1 28oz can of Muir Glen organic tomatoes – fire roasted if you wish for more spice
• 1 can organic chili beans, drained and rinsed (optional)

Instructions: 

• Stovetop: Over medium heat sauté onions. When soft add garlic and sauté another 30 seconds. Add chili powder, paprika, and cumin. And sauté another 2 minutes. Add ground beef and brown, stirring to incorporate. When meat is browned (about 10 minutes), add water, tomatoes, salt, and oregano. Stir and bring to a simmer. Let cook about 2 hours. Add beans and cook another 30 minutes (skip if no beans). I always double this recipe for lunches or second meals during the week.
• Instant Pot: Put olive oil in pot and sauté onions, when soft add garlic and sauté another 30 seconds. Add chili powder, paprika, and cumin. And sauté another 2 minutes. Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 7 minutes. Drain fat, if necessary. Add water or broth, tomatoes, salt, and oregano. Stir. Cook 14 more minutes.