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Ingredients
| 3 | (5-inch strips) kelp or kombu seaweed, optional | |
| 2 | lbs | boneless grass-fed beef stew meat (you can substitute bison pork loin, venison, bear or moose for the beef) |
| 1⁄2 | tsp | ground black pepper |
| 1⁄2 | tsp | unrefined sea salt |
| 2 | tbsp. | coconut oil or cold-pressed extra-virgin olive oil, (where to find REAL olive oil) |
| 1 | jumbo white or yellow onion, cut into 1-inch cubes | |
| 1 | sweet red, orange or yellow bell pepper, halved, seeded, and diced | |
| 2 | tbsp. | chili powder |
| 1 1⁄2 | tsp | dried cumin |
| 1 1⁄2 | tsp | dried oregano |
| 1⁄2 | tsp | ground chipotle pepper |
| 3-4 | garlic cloves coarsely chopped | |
| 4 | heaping cups | cubed fresh red tomatoes |
| 1 | cup | diced celery optional |
| 1⁄2 | cup | minced fresh cilantro or parsley leaves for garnish |
| ground black pepper for garnish optional |
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