Paleo Pumpkin Chili with Beef, Peppers, and Olives

Ingredients

• 2 lbs. ground beef
• 4 tsp. olive oil, divided
• Salt and fresh-ground black pepper to taste
• 1 medium onion, chopped in half-inch pieces
• 1 green bell pepper, chopped in half-inch pieces
• 1 T minced garlic
• 7 oz. can diced green chiles
• 1 T all-purpose seasoning blend
• 1 T ground cumin
• 1 T chili powder
• 1 T dried cilantro
• 1 tsp. dried oregano
• 2 14 oz. cans beef broth
• 2 14.5 oz cans petite dice tomatoes
• 1 can pure pumpkin
• 1 can black olives, drained and cut in half lengthwise
• 1/2 cup finely chopped cilantro, plus more to add at the table, optional
• 1/2 cup thinly sliced green onion, plus more to add at the table
• 2 T Green Tabasco Sauce

Directions

1. Warm 2 tsp. oil in a large non-stick skillet. Crumble in the ground beef and cook it over medium-high heat, stirring frequently and using a turner or potato masher to break it up as it browns. Once the beef has good color, add salt and fresh ground black pepper to taste, then transfer it to a large soup pot with enough room for everything.
2. Pour the other 2 tsp. olive oil into the same skillet. Stir in the chopped onion and green pepper, then sauté over medium heat until they begin to relax and soften, about 3-4 minutes. Mix in the minced garlic and the diced green chiles, including their liquid, and continue cooking about 2 minutes more.
3. Sprinkle in the Spike Seasoning, ground cumin, chili powder, dried cilantro if you’re using it, and dried oregano. Cook the vegetables and spices together for another minute or two, then scrape that mixture into the soup pot with the beef.
4. Use one can of beef broth to loosen the browned bits from the skillet, then pour that into the soup pot. Add the remaining can of beef broth, the diced tomatoes with their juice, the pumpkin, and the halved olives.
5. Set the chili over low heat and let it gently simmer for 45-90 minutes, stirring now and then. If it needs to go a little past 90 minutes, that’s fine, as long as the heat stays low.
6. About 20 minutes before serving, stir in the finely chopped cilantro, thinly sliced green onions, and Green Tabasco sauce. Simmer the chili 10 minutes more after those additions.
7. Serve the chili hot, with extra chopped cilantro, sliced green onion, and more Green Tabasco Sauce to pass at the table if desired.