Beef Chili

Chili:

• 1 tbs extra-virgin olive oil
• 1 pound grass-fed beef stew meat, cut into 1″ pieces
• 2 medium yellow onions, diced
• 2 green or red bell peppers, seeded and chopped
• 4 celery ribs, chopped
• 2 zucchinis, diced
• 2 garlic cloves, minced
• 1 tbs tomato paste
• 1 chipotle pepper in adobe sauce, seeded and chopped
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp cinnamon
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 28-oz can whole tomatoes
• 1/4 cup vegetable broth

Toppings:

• 1/2 cup fresh cilantro, chopped
• 1 avocado, chopped
• 1/4 cup radishes, sliced
• sour cream

Directions:

1. In a Dutch oven, heat 1/2 tbs of the oil over medium-high heat. Add the beef and cook until browned, about 3 minutes per side. Transfer the beef to a bowl.
2. Add the remaining 1/2 tbs of oil to the pot. Sauté the onions and bell peppers for 6 minutes.
3. Add the celery and zucchini and sauté for another 5 minutes. If the vegetables are browning too much, lower the heat to medium.
4. Stir in the garlic, tomato paste, chipotle pepper, cumin, chili powder, cinnamon, salt, and black pepper. Cook for 30 seconds, then add the tomatoes with juices and the vegetable broth. Use the back of a wooden spoon to break up the tomatoes.
5. Bring to a boil then reduce the heat to a simmer. Return the meat to the pot, cover, and cook, stirring occasionally, until the meat is tender, 2 1/2 – 3 hours.
6. Taste and adjust the seasonings to make it saltier and spicier, if desired.
7. Ladle the chili into bowls and garnish with cilantro, radishes, avocado, etc.