Gluten-Free Chili Without Beans and Tomatoes

Ingredients:

• 1 Tablespoon extra virgin olive oil
• 4 large shallots (small red onions), finely chopped
• 1/2 medium yellow onion, finely chopped
• 1 large clove garlic, minced, crushed or grated
• 1 lb. lean ground beef
• 1 1/2 - 2 cups homemade or gluten-free organic low-sodium chicken broth
• 2 1/2 Tablespoons chili powder
• 2 Tablespoons dried red bell pepper
• 1 teaspoon ground cumin
• 3/4 teaspoon dried oregano
• 1/4 teaspoon ground thyme
• 1/8 teaspoon ground cayenne, or as hot as desired
• 10 turns of fresh ground black pepper
• 1 1/2 teaspoons sugar or 2 pinches of stevia
• Sea salt, to taste
• 1 1/2 teaspoons potato starch
• 1 Tablespoon filtered water
• Sharp cheddar cheese, shredded (optional for garnish)
• Onion, red, yellow, white or green, chopped (optional for garnish)

Instructions:

1. In a preheated and pre-oiled pan, sauté onion until tender; add garlic; saute for 1-2 more minutes.
2. Add ground beef, breaking it up as it begins to brown.
3. Once brown, add seasonings, stevia, and chicken broth; stir; lower heat to medium-low to low; and stir occasionally.
4. Cook for about 30 minutes.
5. In a small bowl or cup stir potato starch and water; and add to chili. If it thickens too much during the cooking process, add additional broth, as needed.
6. Cook for an additional 15 minutes or more. Serve warm and top with cheese and onion, if desired.

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