Coach Jenn’s Chili Recipe

Fall is upon us!  This is one of my go to-make in bulk/freeze in individual servings recipes.  Because, really, unless your family is large, you WILL be sick of chili after a few days (all week?)!    This freezes SO well, and is handy to bring to work for lunch or dinner.  I serve over half of a sweet potato and top with a few slices of fresh avocado or guac minis.
I hope you enjoy it as much as I do!
3lbs lean ground grass-fed ground beef (best)
3 medium onions, chopped
1 large green bell pepper, chopped
2 large yellow bell pepper, chopped
5 cloves garlic, minced
1 -26oz carton of Pomi chopped tomatoes
1 – 26oz carton of Pomi strained tomatoes (like a puree/sauce)
1 1/2 cups coffee (substitute with broth if you prefer)
4 1/2 Tbs chili powder
3 Tbs cumin
1 1/2 Tbs oregano
2 tsp garlic powder
2 tsp onion powder
2 T unsweetened cocoa powder
1 tsp cayenne (optional)
1 1/2 tsp sea salt + sprinkle
1 1/2 tsp pepper + sprinkle
2 T coconut oil
Sauté onions and bell peppers in coconut oil over med-high heat in a large dutch oven or soup pot. Sprinkle with salt and pepper. About 5-10 minutes.
Add beef and garlic and cook until brown.
Add tomatoes, tomato sauce, coffee and spices. Bring to a boil, then reduce heat and simmer 1-2 hours.