This recipe is for my daughter Lucy. She’s a carnivore through and through. Which was a bit appalling for me when she was younger because I used to be a vegetarian. I obviously am no longer one. 😉
Lucy would almost cry every time I made my Five Bean Chili . It’s one of the family’s favorite recipes… just not hers.
So I decided to make a chili with NO beans. It is RICH so I highly suggest serving it over zucchini noodles or cauliflower rice or some other vegetable. But it is good!
The other thing I like about this recipe is it is super easy. The day I made it, I didn’t feel like chopping anything but I had some time at home. It’s pretty much a dump dinner. You just have to let it cook for hours. I cooked it on my stovetop BUT you could probably put it in a crockpot or instant pot too!
1 lb Ground Organic Turkey
1 lb Ground Grass-Fed Beef
1 Tablespoon Fennel
1 Tablespoon Oregano
2 Tablespoons Tomato Paste
1 Can Tomato Sauce
1 Can Diced Tomatoes
1 Tablespoon Garlic Powder
1 Tablespoon Onion Powder
2 Tablespoons Chili Seasoning
2 Bay Leaves
Salt to taste
Water
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Add the ground meat, fennel & oregano to a dutch oven (cast-iron ceramic coated pot) & cook on high heat. Make sure to mash the meat & break it up. I like to have little tiny pieces of meat instead of big chunks.
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Once the meat is browned, add the tomato paste & cook for about 30 seconds to a minute
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Add in the tomato sauce, diced tomatoes, garlic & onion powders, chili seasoning, bay leaves & salt to taste. I would put in less salt at first and keep tasting it throughout the cooking process to make sure you don’t over salt it.
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You might have to add in some water. I would add a cup at a time until it looks a little soupy. Don’t worry, it will evaporate
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Once the chili is simmering, lower the heat to the lowest setting possible let the chili cook all afternoon. Up to three hours.
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Make sure to keep checking the chili for flavor & to see if you need to add any water. You don’t want it to burn
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Finally, when you are ready to eat serve with some zucchini noodles or cauliflower rice to break up the richness a bit.
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Enjoy
