When Fall comes it brings cooler weather inspiring us to warm up our dishes in the kitchen. This has to be one of my favorite cold-weather soups. Make a huge batch and nourish yourself for days!
I love adding in bone broth to add make the dish more nutrient dense. I’ll be posting my bone broth recipe soon too!
The main ingredient in this chili is of course…. GROUND BEEF! Now let’s just visit the importance of sourcing meat. If you’re here, I doubt you need education on the health and environmental issues conventional meat creates. This is why I ONLY eat grass fed AND grass finished beef. My absolute FAVORITE source of this conscious and clean meat is Arizona Grass Raised Beef Company.
I just love how many veggies and flavors this chili has. Living in New Mexico we add green or red chile to everything, so this dish was topped with a red chile sauce I made. If you don’t have access to red chile I suggest sprinkling some red pepper flakes or adding more cayenne powder to up the heat!
Let’s get cookin’! 🙂
- 1 1/2 pounds Arizona Grass Raised Beef (Get this CLEAN and CONSCIOUS meat delivered to your door!)
- 2 cloves garlic, chopped or pressed
- 2 tablespoons (30 ml) high heat oil/fat like avocado oil or beef tallow
- 1 1/2 cups onion, diced, about 1 large yellow or red onion
- 1 1/2 cups carrots,peeled and diced, about 4 medium carrots
- 1 cup red, yellow, or orange pepper diced, about 1 large pepper
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 1 15-ounce can tomato puree or tomato sauce (source in glass container if possible)
- 1 15-ounce can diced tomatoes or chop 3-4 large fresh tomatoes
- 12 – 16 ounces of bone broth – Make your own or try Epic Provisions brand commonly found at your local health focused grocer.
- 2 cups cooked organic pinto beans (optional)
Optional Toppings |
- Chopped fresh cilantro
- Chopped green onions/scallions
- Shredded grass-fed raw cheddar cheese
- Sliced Avocados
- Juice from 1/2 lime
- If you are from New Mexico, than a big heaping of red chili sauce adds heat and SO much flavor!
- If using an Instapot turn on Saute mode or use a large stock pot and heat over medium – high heat.
- Heat up for about a minute and add your high heat fat/oil. Allow to melt and add the onions, peppers, and garlic. Saute for a few minutes until fragrant.
- Add ground beef and cook for a few minutes.
- Combine all the spices and mix well.
- Add in all other veggies and cook for a few minutes.
- Add in tomatoes, tomatoes sauce, beans (if adding) AND bone broth.
- Allow everything to mix and bring to a light simmer.
- Slow cook on a light simmer for 20 minutes – 2 hours, checking regularly and stirring occasionally. Add more bone broth or a little water if consistency is too thick.
- Serve over a bed of spinach and add any additional toppings!
Store in an air-tight glass container! Enjoy within 3-4 days or freeze in batches to heat up on cold winter nights when you’re too tired to make a homemade dinner.
Do you love chile? What do you love to add to yours? Please share!
Live Hippily…. and keep your belly warm this winter 🙂
Disclaimer: I am an affiliate of Arizona Grass Raised Beef Co. I make a very small affiliate commission on every sale I procure. I don’t promote them for the money, I encourage everyone to source from conscious companies that are making a difference and doing it right! I highly encourage you to check them out!