No picture – I’ll have to photograph this when I make it. 

Ingredients:

• 2 tbsp avocado oil
• 2 med onions, diced
• 4 cloves garlic, minced
• 2 lbs ground beef
• 1 tsp dried oregano leaves
• 2 tbsp chili powder
• 2 tbsp ground cumin
• 1.5 tbsp unsweetened cocoa
• 1-2 tbsp coconut sugar (or brown sugar)
• 1 tsp ground allspice
• 1 tsp salt
• 1 can tomato paste
• 1 can fire roasted tomatoes
• 1 can kidney beans
• 4 cups beef bone broth

Directions:

1. Cook Onions and Garlic: In a large pot, heat the avocado oil over medium heat. Add the diced onions and sauté until they are translucent and tender, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
2. Brown the Beef: Add the ground beef to the pot. Cook, breaking it up with a spoon, until the beef is browned and no longer pink.
3. Add Spices and Tomatoes: Stir in the dried oregano, chili powder, ground cumin, unsweetened cocoa, coconut sugar, ground allspice, and salt. Mix well to combine and coat the beef. Add the tomato paste and fire-roasted tomatoes, stirring until fully integrated.
4. Pour in Broth and Simmer: Add the beef bone broth to the pot. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 2 hours, stirring occasionally.
5. Add Beans: About 15 minutes before the end of cooking, stir in the drained and rinsed kidney beans and continue to simmer until they are heated through and the chili has thickened.
6. Serve: Taste and adjust seasoning, if necessary. Serve hot, with your choice of toppings such as sour cream, shredded cheese, or chopped green onions.