Today we tackled a classic fall staple: Chili 🌶
While this dish is typically not suitable for our diet, we modified it so that we could enjoy this #comfortfood 😍
The problem in a typical chili is the corn and the beans. Although they are considered vegetables, they are starchy and still cause a release of insulin and a blood sugar spike. Another problem is that beans and corn often times contain mycotoxins and are genetically modified due to the way they are processed.
The recipe is simple and also a good way to use any leftover vegetables, we opted for fresh tomatoes, green onions, garlic and bell pepper and spiced it up with dried chili flakes, cumin, and bay leaf in addition to salt and pepper 🫑🍅🧄🧅🥘
We decided to use a mixture of ground pork and ground beef (1:1) but this can easily be done with any type of ground meat like turkey, chicken, venison or maybe even lamb!

No Bean Chili:
2 lbs of ground meat (we used pork and beef from @uswellnessmeats)
2 bell peppers
2 bunches of green onion
8 medium sized tomatoes
1 clove of garlic
@raoshomemade Marinara Sauce
Cumin, salt, pepper, bay leaf, chili flakes from @burlapandbarrel

1. sauté the ground meat in a pot using the fat of your choice (lard from @fatworks is a good choice)
2. Stir in the vegetables and spices
3. Lastly, add a splash of marinara sauce to emphasize the tomato flavor
4. Let simmer on low heat, the longer the better
5. To serve, you can top it with avocado🥑 (@avocadoorganic) and cilantro (@farehousefarms) and/or with almond flour tortillas from @sietefoods or @unbunfoods tortillas 🌮
   For those who can tolerate dairy, you could add some shredded raw grass-fed cheese but that is not necessary and we will not be doing that although I may top mine with my beloved @lewisroadusa butter 🧈🥺