Truly heartwarming and packing a big (biiiiig!) flavor punch, this paleo and keto chili is bound to have you swooning! Oh, and there's no skipping the 'cornbread'!
Heat up olive oil in a dutch oven or large pot over medium/high heat. Add garlic and onion, and cook until it just begins to brown (about 8 minutes).
Lower heat to medium, add ground beef, cloves and a large pinch of salt. Cook until it begins to brown, stirring every so often (5 to 7 minutes). Add in all the spices and cook for a couple more minutes until fragrant. Some peeps enjoy their chili spicier, others strong on cumin, etc... so feel free to adjust the spices slowly as the chili cooks (the fun part!).
Add tomatoes and continue to cook over medium heat until it begins to simmer. Lower the heat to low and continue to cook for 15 minutes, stirring every so often.
Add in the beef broth, beer (optional) and coffee (optional). Continue to cook for 3 to 8 hours. Adding 1/4 cup water (or broth) at a time, as needed. Remember that the longer you cook it, the more flavor it gets!
*Chili spices can vary a lot in taste (and preference!). Buying a ready-made chili powder mix is a good place to start. But do feel free to play around with the individual spices to your liking (think chili, oregano, cumin, coriander, paprika, chipotle... you could even add some chili ancho!).
**Adding in some (gluten free, low carb) beer and coffee add a bunch of flavor. But totally optional, and your chili will still be magnificent without them!
Please note that nutrition facts were estimated per serving (assuming a yield of 6).