Goldilocks Chili Con Carne

This is hands down my *favorite* chili recipe, and we enjoyed it for dinner today.  I stumbled across it on the web a year or so ago, and I've probably been half of Ulla's page views for this recipe since then.

I've modified it to my tastes and encourage you to do the same.  Don't like beans?  Leave 'em out.  Like things spicier?  Add extra chipotle.  Make it yours!

If you leave out the beans, this is Whole30 compliant.

Ingredients:

• 1 - 1 1/2 pounds ground grass-fed beef, or a blend of beef & turkey
• 3 cloves garlic, minced
• 1 yellow onion, chopped
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 tablespoons Penzey's regular chili powder
• 2 teaspoons dried Mexican Oregano
• 28 oz. can diced tomatoes
• 4 oz. can tomato paste
• 1 red, orange or yellow pepper, diced
• 1 can kidney beans, drained and lightly rinsed  (OPTIONAL - OMIT FOR W30)
• Salt, chipotle powder, and pepper to taste

Directions:

1. Brown meat in large heavy pot at a medium high heat, drain excess fat if desired.
2. Add onions and garlic; sauté until soft about ten minutes.
3. Reduce heat add tomatoes, beans, peppers, and spices. Salt and pepper to taste!
4. Simmer as long as you have time for, or dig in right away.