Ingredients
1¼ lbs grass-fed chuck steak, cut into 1-inch cubes
2 15-oz cans organic fire-roasted diced tomatoes
1¼ cups organic kidney beans, drained and rinsed
4 scoops Extra Fiber
Directions
1Heat 1 tbsp of avocado oil in a large pot or Dutch oven over medium heat. Add the onion and sauté for about 3 minutes until softened. Add the garlic and sauté for another 1 minute until fragrant.
2Add the beef to the pot and cook for 5 minutes, stirring occasionally, until the beef is browned on all sides.
3Add the water and all the seasonings to the pot. Stir to combine. Reduce the heat to medium-low and let the chili simmer for 40 minutes, or until the beef is tender and the flavors have melded together.
4Stir in the tomatoes and kidney beans. Bring to a simmer and cook for an additional 15-20 minutes on low heat to allow the chili to thicken.
5Turn off the heat and stir in the Extra Fiber (if using). Mix well to incorporate.
6Ladle the chili into bowls and serve hot. Enjoy!
7Store any leftovers in an airtight container in the refrigerator for up to 4 days.
