The Spiciest Tastiest Chili Ever!!

1 lb lean ground beef
vegetable oil
1/2 tbsp fennel seeds
salt and pepper
1 tbsp chili powder (or to taste)
1 tbsp chipotle powder (or to taste)
1 tbsp cumin
1 tbsp paprika
1 tbsp oregano
1 cinnamon stick
2 medium sized yellow onions (diced)
4-5 cloves of garlic (minced or finely chopped)
1 large green chili (seeded, finely chopped)
1 tsp sugar
1 can chopped tomatoes
1 cup water or stalk
2 cups total of black eyed peas, red and white Lima beans combined
1 cup corn kernels
1 diced Yukon gold potato (optional)...for an even heartier version
2 tbsp tomato paste

Directions:

Heat a large pot or dutch oven to high heat.
Season beef with fennel seeds, salt and pepper.
Add a small drizzle of vegetable oil to the pot. Flatten the beef to fill the bottom of the hot pot. The beef won't burn but it will develop a blackened caramelized texture. Once the one side is darkened, flip the beef over to grill the other side (may have to flip in pieces). When both sides are finished browning, break the beef apart even more with a wooden spoon, leave some pieces kind of chunky.
Thrown in the diced onion, garlic, and cinnamon stick. When onions are translucent, add the green chili, chili powder, chiplotle powder, cumin, paprika, and oregano. Heat for about 30 seconds. Add can of chopped tomatoes. Bring to a boil then turn heat down to medium low and simmer for 20 minutes. You may want to add a bit of water.
Once that's simmered, add the remaining 2 cups of water or stalk, black-eye peas, red Lima beans and white Lima beans sugar and cubed potatoes (optional). Simmer for one hour. Add more water if needed.
Stir in tomato paste until you have your desired consistency.
Garnish with chives, sour cream and chopped cilantro



*Gluten Free