- One of the most loved recipes in The Zenbelly Cookbook is the chili, which is made with ground beef and has a similar flavor profile to this recipe. When re-creating it for this book, I decided to make it more in the style of chili Colorado, which is made with cubes of beef chuck instead of ground beef.
- 2 tbsp lard, bacon fat, or avocado oil
- 1 large onion, diced
- 5 cloves garlic, roughly chopped
- 2 tbsp tomato paste
- 2 tbsp ancho chili powder
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1½ teaspoons salt
- 1 tsp smoked paprika
- ⅛ tsp ground cinnamon
- 2½ pounds beef chuck, cut into 1-inch pieces
- 1 cup brewed coffee
- 1 (28-ounce) can diced tomatoes or 2 pounds fresh tomatoes
- 2 tbsp chipotle paste or chopped chipotle peppers in adobo sauce
- Dairy-Free Sour Cream
- Heat the lard in a large, heavy-bottomed pot over medium-high heat. Add the onion and cook for 5 minutes, or until it starts to soften. Add the garlic, tomato paste, chili powder, coriander, cumin, salt, smoked paprika, and cinnamon and cook for another minute or two, stirring constantly, until very fragrant.
- Add the beef, coffee, tomatoes, and chipotle paste. Stir, scraping up any browned bits that are stuck to the bottom of the pan.
- Bring the chili to a simmer. Turn the heat down to low and cook, partially covered, for 2 hours, or until the meat is very tender. Serve topped with sour cream, green onions, and avocado, if desired.
Sliced green onions
Sliced avocado
