1 pound grass-fed ground beef
1 large onion, chopped
1 stalk celery, chopped
1 carrot, sliced
2 poblano peppers, chopped
1 jalapeno pepper, seeded, chopped fine
2 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 28 oz. can fire roasted diced tomatoes
1/4 cup tomato paste
1 cup water
1 tablespoon beef broth concentrate
1 15 oz can small red beans, rinsed, drained
1 large handful chopped fresh cilantro
sea salt and black pepper or hot sauce, to taste
- Brown the ground beef in a large saute pan with the onion, celery, carrot, and peppers, stirring and breaking up the beef as it cooks. Add the garlic, chili powder, and cumin and cook a couple more minutes. Drain off excess fat, if desired.
- Add the remaining ingredients except the beans and cilantro. Stir well and bring to a boil. Reduce heat, partially cover, and simmer, stirring occasionally, for about 1 hour. Add the beans and continue cooking for another 30 minutes to 1 hour until vegetables are tender.
- Stir in the cilantro. Season to taste with sea salt and black pepper and/or hot sauce.