AuthorAnnieCategory, , DifficultyBeginner

This recipe is a riff on Mel Joulwan's Chocolate Chili, which my family and I have grown to love. This version of the recipe even won me the O'Fallon YMCA Chili Cookoff back in October. Be prepared for some serious YUM.

Yields8 Servings
Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins

 3 slices of Whole30 compliant bacon
 1 onion, diced
 3 ribs of celery, diced
 1 lb ground chuck
 2 carrots, diced
 1 lb ground pork
 14.50 oz can of fire-roasted diced tomatoes
 6 oz can of tomato paste
 1 tsp dried oregano
 2 tbsp chili powder
 2 tbsp cumin
 1 ½ tsp unsweetened cocoa
 1 tsp allspice
 2 cups beef broth
 1 cup water

1

Chop up bacon in a dutch oven on medium heat until most of the fat has rendered and bacon as started to become crispy.

2

While your bacon renders, chop your celery, carrots, and onion.

3

Add ground beef and pork to the bacon. Cook until meats are almost no longer pink.

4

Add the onion, celery and carrots into your meat mixture and cook for an additional 5 minutes.

5

While your vegetables cook in the meat, combine all of the spices in a small bowl and mix together.

6

Add spice mix and tomato paste to meat and vegetable mixture. Stir well and to combine.

7

Add beef broth, water, and can of fire-roasted tomatoes and stir well. Allow the chili to simmer for 2-3 three hours on low.

Ingredients

 3 slices of Whole30 compliant bacon
 1 onion, diced
 3 ribs of celery, diced
 1 lb ground chuck
 2 carrots, diced
 1 lb ground pork
 14.50 oz can of fire-roasted diced tomatoes
 6 oz can of tomato paste
 1 tsp dried oregano
 2 tbsp chili powder
 2 tbsp cumin
 1 ½ tsp unsweetened cocoa
 1 tsp allspice
 2 cups beef broth
 1 cup water

Directions

1

Chop up bacon in a dutch oven on medium heat until most of the fat has rendered and bacon as started to become crispy.

2

While your bacon renders, chop your celery, carrots, and onion.

3

Add ground beef and pork to the bacon. Cook until meats are almost no longer pink.

4

Add the onion, celery and carrots into your meat mixture and cook for an additional 5 minutes.

5

While your vegetables cook in the meat, combine all of the spices in a small bowl and mix together.

6

Add spice mix and tomato paste to meat and vegetable mixture. Stir well and to combine.

7

Add beef broth, water, and can of fire-roasted tomatoes and stir well. Allow the chili to simmer for 2-3 three hours on low.

Award-Winning Whole30 Chili