Chili (no beans)

This is a good hearty chili with no beans for those who are trying to eat less carbs. The diced carrots actually come out with a nice consistency after the long simmering and are a good replacement for beans. Here are the cast of characters:

Pretty simple ingredient list (i forgot to put the bacon in the picture). Start by dicing up about 3 slices of bacon and over medium low heat cook a few minutes until slightly brown and some fat is rendered out. Add the red pepper, carrots, onions, and garlic and increase to medium heat:

Pretty! Add the spices: chili powder, cumin, coriander, red pepper flakes, cayenne, oregano:

Saute for about 10 minutes. Oh man, this is absolute goodness. Your house will be smelling delish:

Add 1/2 the ground beef and cook for 3-4 minutes on med-high breaking beef into chunks then add the other half and cook another 3-4 minutes. The store had some Kobe ground beef on special and boy was it good. Organic grass fed beef is great also. I really notice the difference with grass fed beef. If you have a Sprouts near you watch their ads as they occasionally have great deals.

Check out the steamy goodness. The smell is amazing at this point (p.s. have I told you Le Creuset how much I love you lately?):

Add diced tomatoes and tomato puree. Bring to a boil then reduce heat to low. Cover and simmer for 1 hour stirring occasionally. Uncover and simmer another 30 minutes to an hour stirring occasionally. You can add a little beef broth or water if it starts to get too thick. And the winner is:

It's really good. Add your choice of toppings (fresh tomatoes, avocado, scallions, red onion, sour cream, shredded cheddar) you get the picture. And enjoy.

2-3 slices bacon chopped
1 onion diced
4 cloves garlic diced fine
1 red pepper diced
2 carrots peeled and diced
3 TBS chili powder
1 TBS cumin
2 tsp coriander
1 tsp red pepper flakes
1 tsp oregano
1/2 tsp cayenne
2 Lbs ground beef
1 28 oz can diced tomatoes undrained
1 28 oz can tomato puree

Cook 3 slices of chopped bacon over medium low heat. Cook a few minutes until slightly brown and some fat is rendered out. Add the red pepper, carrots, onions, and garlic and increase to medium heat. Add the spices: chili powder, cumin, coriander, red pepper flakes, cayenne, oregano. Saute for about 10 minutes.

Add 1/2 the ground beef and cook for 3-4 minutes on med-high breaking beef into chunks then add the other half and cook another 3-4 minutes.

Add diced tomatoes and tomato puree. Bring to a boil then reduce heat to low. Cover and simmer for 1 hour stirring occasionally. Uncover and simmer another 30 minutes to an hour stirring occasionally. You can add a little beef broth or water if it starts to get too thick.

Add your choice of toppings (fresh tomatoes, avocado, scallions, red onion, sour cream, shredded cheddar)  and enjoy!