Gearing Up For Fall... With A Bowl Of Paleo Chili

I don't typically make chili during the summer months, but I was craving a big bowl of red the other day and thought that maybe, just maybe I could will the temp to drop, the leaves to change and the air to become crisp...I am oh so ready for Fall people!

This Paleo chili got two thumbs up the other night. Harrison did a happy dance when he realized there were no beans (not a big fan)...He ate two bowls!

3 tbsp coconut oil (or olive oil...use what you have)
1 small onion, diced
3 cloves garlic, minced
2 lbs grass fed ground beef
pinch kosher salt
3 tbsp chili powder
2 1/2 tbsp cumin
1 tbsp Mexican oregano
2 tsp allspice
1 tsp garlic powder
1 tsp kosher salt
28 oz can diced tomatoes (I use Glen Muir Organic fire roasted)
6 oz tomato paste (1 1/2 cans)
1 1/4 cups water

In a dutch oven or large pot, heat coconut oil over medium heat. Add onions and cook until onions are soft. Add minced garlic and continue cooking until garlic is soft and barely browned, about 5 minutes. Add ground beef and pinch of salt. Break up meat with back of large cooking spoon. Cook, stirring occasionally until beef is cooked through and browned, 7-10 minutes. Add next 6 ingredients to dutch oven. Stir well to coat with spices and cook 1 minute. Add diced tomatoes, tomato paste and water. Stir to combine. Reduce heat to simmer and cook (covered) for 1 1/2 - 2 hours, stirring occasionally. Ladle into bowls and serve..enjoy!