Dr. G's Low-Lectin Chili

½ cup extra-virgin olive oil

2 onions, diced

4 cloves garlic, minced

3 ribs celery, diced

1 cup mushrooms, diced

2 pounds grass-fed, grass-finished beef, ground coarsely I used 85/15)

3 cups low-sodium beef or chicken stock (preferably homemade from pasture-raised meats)

1 cup red wine (something you'd drink)

1½ tablespoons ground cumin

2 tablespoons sauce from canned chipotles in adobo (smoke-dried jalapeños)

1½ teaspoons garlic powder

1 teaspoon fresh-ground black pepper

1 tablespoon onion powder

1 teaspoon paprika

1 ounce bittersweet chocolate (70 percent cocoa or higher)

Sea salt, to taste

Heat half the oil in a large pot crock pot or slow cooker and add the celery, onions, and mushrooms along with a pinch of salt. Cook over medium high heat until tender, then add garlic.

Add the additional oil and the ground beef along with the spices and sauce from the chipotles. Cook medium-high until meat is browned, stirring occasionally - browned bits stuck to the bottom of the pan are good. Add the stock and wine, and reduce heat to medium low. Simmer for 1 hour, then taste and season with salt.

When seasoned correctly, add the chocolate and stir until just melted - it may seem weird, but trust me … you'll love it.

Serve chili with sour cream, grated goat's milk cheddar cheese, and chopped green onions.

Serves 8

LeanSuggestions: Too much fat? Use half the olive oil right from the start. Chill the chili after cooking and skim the hardened fat from the surface before reheating.

No chipotle peppers in adobo sauce? Substitute 1 teaspoon smoked paprika and ½ teaspoon chipotle chili powder.

To boost the chili flavor, I added 2½ tablespoons cumin, instead of 1½ tablespoons.

Nutrition values per serving: 329 calories (88 percent from fat), 32 g fat (9.4 g saturated fat), 4.6 g carbohydrates, 3.8 g sugars, 1.4 g fiber, 24.2 g protein, 77 mg cholesterol, 590 mg sodium.

Based on a recipe from Dr. Steven Gundry M.D., from gundrymd.com.