Chili

I went to the store freezing from the cold (hello winter, bit of a late arrival there) and knowing I wanted to make a soup or stew. I ended up getting the ingredients for chili (and for what I hope will be an awesome attempt at edamame hummus and ingredients for berry smoothies).

Chili

2 tbsp bacon grease
1/2 lb ground grass fed beef
1 large onion, peeled and chopped
3 large garlic cloves, peeled, smashed and sliced
1 fresno pepper, top removed, quartered lengthwise and sliced
1 1/2 red bell peppers, seeded and chopped
1 5 oz container sliced shiitake mushrooms
1 14.5 oz can fire roasted diced tomatoes
1 28 oz can diced tomatoes
42 oz water
1 tsp beef bouillon
1 yam, peeled and cubed
4 tbsp chili powder
1/2 tsp thyme
2 tsp cumin seeds
2 pinches allspice
6 shakes smoked paprika
salt to taste
diced avocado

In a large stock pot, heat bacon grease over medium heat.
When melted, add beef and stir until browned.
Add onion, garlic, bell pepper, and fresno pepper and cook, stirring occasionally, until slightly soft.
Add shiitake mushrooms and cook, stirring occasionally, until mushrooms look moist.
Add both cans diced tomatoes, water, bouillon and seasonings.
Bring to a boil, then reduce the heat and simmer for 30 to 45 minutes.
Ladle into bowls and top with diced avocado.