Paleo Chili

Paleo Chili

Serves 6 to 8

• 1 pound beef chuck, cut into 1-inch cubes
• 3 tablespoons olive oil, divided
• 1 pound lean ground beef
• 1 large yellow onion, diced
• 1 medium red bell pepper, cored, seeded, and diced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 1 medium sweet potato (about 12 ounces), peeled and cut into 1/2-inch cubes
• 3 cloves garlic, minced
• 3 tablespoons chili powder
• 2 tablespoons tomato paste
• 1 tablespoon unsweetened natural cocoa powder
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1/2 teaspoon ground cinnamon
• 1 teaspoon kosher salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1 (28-ounce) can fire-roasted diced tomatoes
• 3 cups low-sodium chicken broth
• 1 tablespoon apple cider vinegar

• For serving (optional):
• 1 medium avocado, diced
• 2 medium scallions, thinly sliced
• 1/2 cup coarsely chopped fresh cilantro

Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Working in batches, add the beef cubes in a single layer and sear until browned on all sides, 1 to 2 minutes per side. Transfer the meat to a large bowl; set aside.

Add the ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through, 6 to 8 minutes. Using a slotted spoon, transfer the meat to the bowl with the seared beef cubes.

Reduce the heat to medium, add the remaining 1 tablespoon oil, and heat until shimmering. Add the onion, bell pepper, carrots, celery, sweet potato, and garlic, and cook, stirring occasionally, until softened, about 8 minutes. Add the chili powder, tomato paste, cocoa powder, cumin, oregano, cinnamon, salt, and pepper. Stir to combine and cook for 2 minutes.

Return the beef and any accumulated juices to the pot. Add the tomatoes and their juices and the broth and stir to combine. Bring to a boil, then reduce the heat to low and simmer uncovered, stirring occasionally, until the beef is tender, about 1 hour. Remove from the heat and stir in the vinegar. Serve topped with avocado, scallions, and cilantro if desired.