- 1lb beef (preferably grass fed)
- 1 small onion chopped
- 6oz can tomato paste
- 2 tsp chili powder
- 1 tsp salt (preferably sea salt)
- 1/2 tsp cumin
- 1/4 tsp black pepper
- 2 tbsp brown sugar (or sweetener of choice)
- celery a few sticks chopped
- green pepper chopped
- 16 oz kidney beans
Peel and chop the onion. Place the saucepan with the onion and the ground beef over medium heat, stirring frequently until the beef is browned and the onion is translucent. Drain off the excess fat.
Continue to cook onion and meat over medium heat. Stir in a full 6-oz. can of tomato paste. Fill the can with water three times, and pour it into the pot. Add the chili powder, cumin, salt, black pepper and brown sugar.
Pour the kidney beans into a colander to drain and rinse well. Add them to the pot along with the green pepper and celery. Bring the chili to a boil, then reduce heat, cover and simmer for approximately 20 minutes, stirring once or twice as it cooks.
Taste before serving. To increase the chili’s spiciness, add more chili powder and cumin.