Beef and Lentil Chili

Ingredients

• 1 Tbsp avocado oil

• 1 small yellow onion, diced

• 1 pound grass-fed ground beef

• 1 carrot, peeled and chopped

• 3 cloves garlic, minced

• 1 Tbsp ground paprika

• 1 Tbsp dried oregano

• 2 tsp ground cumin

• 1 tsp sea salt

• 1/4 tsp cayenne, optional

• 5 cups chicken bone broth

• 1 (15-ounce) can diced tomatoes

• 1 cup uncooked lentils

• 1 medium vine-ripened tomato, chopped

Instructions

1. Heat the avocado oil in a large pot or dutch oven over medium heat. Add the chopped onion and saute, stirring occasionally, until onion is translucent, about 3 to 5 minutes.

2. Place the hunk of ground beef on the hot surface and cook (without breaking it into chunks) for 2 to 3 minutes, until browned. Carefully flip and cook another 2 to 3 minutes to get a sear on two sides.

3. Use a spatula to break up the beef, then add the chopped carrot and garlic. Cook, stirring occasionally, until garlic is fragrant, about 2 minutes.

4. Add the remaining ingredients to the pot, stir well, and cover. Bring to a full boil. Reduce heat to a simmer, and cook, stirring occasionally, until lentils reach desired done-ness, about 30 minutes.

5. Serve chili with your favorite toppings! Note: You can continue cooking the chili at a simmer for up to 1 hour to maximize the flavor