Chocolate Chili (Paleo)

Ingredients

2 tablespoons coconut oil
2 medium onions, diced
4 cloves of garlic, minced
2 pounds ground beef
1 teaspoon dried oregano leaves
2 tablespoons chili powder (or to taste)
2 tablespoons ground cumin (or to taste)
1 1/2 tablespoons unsweetened cocoa
1 teaspoon ground allspice
1 teaspoon salt
1 can (6 ounces) tomato paste
1 can (14.5 ounces) fire roasted, chopped tomatoes
1 can (14.5 ounces beef broth
1 cup water

Directions

Heat a large, deep pot over medium-high heat, then add the coconut oil. When the oil is melted, add onions, stir with a wooden spoon and cook until they're translucent and tender, about 7 minutes. Add the garlic and as soon as it's fragrant, about 30 seconds, crumble the ground meat into the pan with your hands, mixing with the wooden spoon to combine. Continue to cook the meat, stirring often, until it's no longer pink.

In a small bowl, crush the oregano between your palms to release its flavor, then add the chili powder, cumin, cocoa, allspice and salt. Combine with a fork, then add to the pot, stirring lie you mean it. Add tomato paste and stir until combined, about 2 minutes.

Add the tomatoes with their juice, beef broth, and water to the pot. Stir well. Bring to a boil, then reduce the heat so the chili enjoys a gentle simmer. Simmer uncovered for at least 2 hours - Don't skimp on the simmer!

Personal Note
It's a very meaty chili and quite flavorful. I thought I would miss beans and cheese from my chili, but this made up for it. It does make a lot - about 6-8 generous servings!