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Le Red Oven

Kristen O'Brien - Bozeman, MT

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Whole 30 Beef Chili

January 4, 2018 By Kristen O'Brien 2 Comments

Inspired by Melissa Hartwig and The Whole30 movement, I have created and adapted this chili as an easy dinner and oh so easy lunch. Excluding the beans makes it Whole30, but feel free to add a can at the end of the cooking process.

If you are not doing a Whole30, you have no idea what the hell I am talking about.  You may immediately unfollow my Instagram or you maybe you’re curious about regaining control of your eating. Either way, this chili is fabulous on a cold winter day.

It’s day 4 of my Whole30 which means day 4 of no alcohol. That means 4 kids, one hungry husband, 2 dogs, a cat, and a fish are all aggravating me beyond comprehension. This morning, my car window was frozen for an hour. I actually thought about punching a hole through it just to wave to a friend. I’m bloated, my ski pants still won’t zip up,  and I have a huge zit on the side of my nose. #Kill all things

During this detox, I periodically get bursts of energy and the inspiration to cook and create new recipes. It makes this irritable stage easier knowing that I can just open the fridge to healthy, compliant food. Just don’t stand in front of me while I’m opening the fridge or I will elbow you in the neck.

 

Print

Whole 30 Beef Chili

Course Main Course, Soup
Cuisine Mexican
Prep Time 15 minutes
Cook Time 1 hour 29 minutes
Total Time 1 hour 44 minutes
Servings 8
Author Adapted from Whole30 cookbook

Ingredients

  • 3 Tbls Avocado Oil
  • 1 Large Yellow Onion Roughly Chopped
  • 3 Medium Carrots Roughly chopped
  • 1 Large Red or Yellow pepper Roughly chopped
  • 1 Large Sweet Potato Chopped into 1" cubes (roughly)
  • 2 Tbls Ground Cumin
  • 3 Tbls Chili Powder
  • 1 Tbls Ground Coriander (optional)
  • 2 tsp. Ground Cinnamon my secret ingredient
  • 1 tsp Ground Cayenne
  • 3 tsp. Granulated garlic
  • 1 Tbls Tumeric (optional)
  • 1/2 Fresh Jalapeno (optional~will make the chili spicy) seeded and chopped
  • 1 1/2 -2 Pounds Ground Beef
  • 1 can Whole Peeled Tomatoes break them up with your hand or a kitchen sheer to large chunks. They will break down in the cooking process.
  • 3 Tbls Tomato Paste

1 Tbls salt and 1 Tbls pepper to taste

Avocado for garnish

Cilantro for garnish

Jarred Jalapeno for garnish

Instructions

  1. In a large Soup pot, on medium high heat, add the avocado oil and let it ripple.

  2. Add the chopped onion, peppers, and carrots. Allow onions to become translucent and just about to brown.

  3. Add the sweet potatoes, all the spices, and Jalapeño (optional) and continue to cook until you can smell the spices, about 3 minutes.

  4. Add the beef and break it up with the back of a wooden spoon. Stir the beef throughly with the vegetables and spices.

  5. Add salt and pepper.

  6. Add the tomatoes, tomato paste and water and mix well. 

  7. Bring Chili to a slight boil and cover with the lid.

  8. Reduce the heat to LOW or just so the chili is at a VERY slight simmer. Allow to cook for one hour on the stove top, opening the pot and stirring occasionally. Taste in the middle of the cooking process and adjust the seasoning as needed. More salt, more jalapeño, more cumin~ ALL up to you.

  9. Serve hot with diced avocado and torn cilantro.

This is an AMAZING leftover!!!

If using an Instant Pot : Use sauté feature to cook the onions and vegetables, then add beef and spices and break up the beef. Add the tomato and water and stir. Read your instructions for cooking.

Crock Pot Method : Stir all ingredients together making sure meat is broken up nicely. Start on high for 1/2 hour and continue on low for 2-4 hours.

Filed Under: All Recipes, Dinner, Family Style, Gluten Free, Uncategorized, Whole30

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Reader Interactions

Comments

  1. bestgunsafereviews

    January 9, 2018 at 4:56 am

    Everything is very open with a very clear description of the challenges.
    It was definitely informative. Your website is very helpful.
    Thanks for sharing!

    Reply
    • Kristen O'Brien

      February 6, 2018 at 4:18 pm

      THANKS A BUNCH!

      Reply

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Chef Kristen O’Brien

I love to eat. You see, I’m Portugese and Italian. Growing up, we were constantly around food. That cultural influence led me to making mudpies in my Grandma’s backyard and running some of the greatest lemonade stands ever. After art school, and a short career as a teacher, not surprisingly I ended up in culinary school. Now I am a professional pastry chef, but also consider myself an artist and a writer—not to mention my full-time job as a beloved wife and proud mother to four children.

I’m fairly social and friendly, but don’t get me going on the best oyster I have ever eaten or the smell of a french baguette, because I will talk your ear off. I love butter, lemons, homemade pasta, steamed littleneck clams and good wine. I love to oil paint, play tennis, hike, and ski and spend time with my husband and kiddos (rumor has it, I’m a great roller skater too).

One of my most favorite things to do is create food in my red Aga oven: “Le Red Oven”. Along the way, I’ve started to document my creations and, well, here we are. Join me as I create healthy, seasonal, whole food for my family, friends and myself. Thanks for reading and welcome! Read More…

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