Step 1

Heat your butter or oil in a large stock pot or Dutch oven over medium-high heat.

Step 2

Add the meat and cook, mincing it with a wooden spoon as it cooks. Once the meat is no longer pink, stir in the onion, celery, carrots, and garlic.

Step 3

Continue to cook for about 4 minutes, stirring frequently.

Step 4

Next, add in the paprika, cumin, chili powder, and cacao powder, and stir well to combine.

Step 5

Add broth, diced tomatoes with their juices, and bay leaves. Bring the chili to a boil, then reduce the heat to a low. Simmer for about 30 minutes to allow flavors to develop.

Step 6

Once your chili is finished cooking, taste test, then season with sea salt and pepper, as desired.

Step 7

Remove and discard bay leaves.

Step 8

Serve hot with toppings of choice.

Step 9

Stays good for 4-5 days in the fridge.

Step 10

Enjoy!