Recipe by Doug DiPasquale, Holistic Nutritionist.
In this version of Chili Con Carne, beef stock is used to add minerals and gelatin, helping with digestion in the absence of enzymes*. Soaking* the beans before using them ensures this meal will not cause gas.
Put a large pot on the stove on medium high heat. Brown the onions and garlic in the olive oil. Add the beef to the pot, allowing it to brown. Once the beef has browned add in the tomato paste. Stir well, coating the contents of the pot and browning the tomato paste.
After a minute or two, add the tomatoes stirring well. Add kidney beans. Add peppers, cilantro, cayenne and cumin and stock. Bring to a boil and lower to a simmer.
Allow to cook for at least one hour, checking to see the doneness of the beans. Once the beans are tender, remove pot from heat.
Garnish with avocado slices, cilantro leaves and sour cream.