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Ingredient List:

 1 Pound Organic, Grass-Fed Ground Beef
 .3 oz. Kosher Salt (weigh on a scale)
 2 Teaspoons Cumin Powder
 1 Teaspoon Granulated Garlic
 Olive Oil
 2 Teaspoons Fennel Seeds
 1 Large Onion, small dice
 2 Roasted Red Bell Peppers, small dice (or use fresh bell peppers)
 1 Cup Guajillo Chile Puree (or Enchilada Sauce)
 1 Chipotle Pepper in Adobo, break up in pan with a wooden spoon
 3 oz. Tomato Paste (half of a small can)
 1 Small Bunch Fresh Cilantro, chopped

Preparation Instructions:

1. Place beef, cumin, granulated garlic and salt in a bowl and mix well with hands.
2. Heat a medium sauté pan over med-high heat.
3. Add olive oil and fennel seeds and toast seeds until golden brown.
4. Add the meat mixture and incorporate will with seeds to prevent them from
burning. Do this by using a wooden spoon to break up meat and folding fennel
seeds into meat and out of direct heat.
5. Cook for 2-3 minutes, then add onions.
6. Continue to break up meat with a wooden spoon and cook for 5 minutest longer.
7. Add red bell peppers and cook until meat is completely done.
8. You can drain the fat from the mixture at this point or leave it in the pan. I left
mine in the pan.
9. Add chile puree, chipotle pepper and tomato paste and stir well to incorporate.
10. Bring chili to a simmer and then check seasoning. Adjust with salt as necessary.
11. Finish with fresh cilantro just before serving.
12. Enjoy with fresh lime juice, green onions, Jalapeños, etc...
13. Share with your friends and hope that the Vikings make it next year!!

Recipe uploaded with Shop'NCook for iPhone.

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