Super meaty Chili

It's that time of year again.....break out your chili pan and hooded sweatshirt. Chili is such an easy, fun dish to experiment with. Every time I make it, I do something differently than the last time. My family's chili is heavy on the tomatoes and tomato paste, so when I came across this one on paleomama's website, I thought I'd give it a try. Here is the original recipe, I made some modifications, because I wanted more veggies and more spice. It turned out real nice :)

http://paleomama.wordpress.com/2009/10/07/my-infamous-paleo-chili/

2 lbs lean ground beef (grassfed)
1 lb grassfed stew meat
1 large can crushed tomatoes (look for the one where the only ingredient is tomatoes)
10 whole tomatillos
1 large onion diced

1 yellow pepper diced

1 orange pepper diced

1 poblano pepper diced (1/2 de-seeded)

1 jalapeno pepper diced (1/2 de-seeded)
1/8 cup almond flour (this is optional for thickening, omit if you have a nut allergy)
about 2 cups of beef broth

4 cloves garlic minced
2 tbs ground cumin
3-4 tbs chili powder

red chili peppers to taste
chipotle infused olive oil

Put about 2 tbs olive oil in a pan and get it screaming hot. Sear the chunks of steak. It doesn’t have to be cooked at this point, just brown and pull it out. Add a little more oil if needed and add diced onion to kind of brown a bit, then add peppers one by one. Add the beef stock and let it cook until it is reduced by half (this gives a really meaty base). While the stock was reducing, I  peeled the tomatillos and cut them in half, then placed them in a cast iron  skillet to brown. Once they are browned on both sides, I put them in a blender with some cilantro. Blend to a chunky liquid and add to chili pan. Next, add in ground beef and almond flour. Stir until it browns a bit. Add garlic, spices, tomatoes, and steak chunks. Simmer on low heat for a couple of hours. It gets better the longer it cooks.