Smokey Chili with Bacon, Chicken and Steak

Ingredients:

Chicken tenderloin - 8 oz. ground

Top round steak - 11.2 oz. ground

Bacon - 6 strips diced (I used hickory smoked, any will do)

Yellow onions - 2 diced

Campari tomatoes - 9 diced

Caned diced tomato - 14.5 oz. = 1 can

Caned tomato paste - 6 oz. = 1 small can

Chicken broth - low sodium, 3 cups

80% dark chocolate - 2 squares = 2 oz.

Haas avocado, -1 diced

Almond flour - 2 tbs.

Garlic - 7 cloves, minced

Pickled chili peppers - 1 red, 1 green (optional: I pickled these myself, no preservatives)

Apple cider vinegar - 2 tbs.

Spices:

Oregano - 2 tsp.

Paprika - 2 tsp.

Chili powder - 2 tsp.

Basil - 1 tsp.

Cayenne pepper - 2 tsp…. 1 if you can’t take the heat

Red pepper flakes - pinch = 1/8 tsp.

Salt - 3 tsp.

Pepper - 2 tsp.            

Directions:

1. Heat a large pot to medium-low. Chop bacon and two medium sized onions, add onions once bacon starts to darken up.

                                     

2. Place  steak in food processor or blender and set to food chop. Turn on and off as needed and use a plastic spoonula to move around until all is smooth. Move to medium bowl, continue on with room temperature chicken tenderloins, placing 4 at a time, grinding and placing in same bowl. Optional: any choice of chicken breast will do, just chop into manageable pieces before placing in blender.

3. Add minced garlic, once it begins to soften add 2 tbs, of almond flour (acts as a thickening agent) and stir. Add spices to ground meat bowl, mix and add to pot. Cook until all the pink is gone, about 5-6 minutes, breaking up pieces with wooden spoon.

4.  Add fresh diced tomatoes, can of diced tomatoes, tomato paste and stir.  Stir in 3 cups of low sodium chicken broth and continue simmering for 20 minutes with lid on.

5. Add dark chocolate (since it's dark and bitter, it adds a depth to the smokey flavors), as well as, 2 tbs. of apple cider vinegar and stir. Cook another 20-30 minutes on low. Flavors blend well with time, check for salt and pepper and add chili peppers to the pot if desired. 

6. Serve in a bowl, garnish with a few pieces of diced haas avocado and enjoy.