Grass-Fed Chili with Bone Broth

Name: Grass-Fed Chili with Bone Broth
Ingredients: 1 1/2 pounds Arizona Grass Raised Beef; 2 cloves garlic (chopped or pressed); 2 tablespoons 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 Arizona Grass Raised Beef Bone Broth; 2 cups cooked organic pinto beans ((optional))

by Hippiemoms

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 make the dish more nutrient dense.

I just love how many vegies and flavors this chili has. If you don’t have access to Red Chile i suggest sprinkling some red pepper flakes or adding more cayenne powder to us the heat!

Lets get cooking!

Grass-Fed Chili with Bone Broth

Servings

Ingredients

1 1/2 pounds Arizona Grass Raised Beef
2 cloves garlic chopped or pressed
2 tablespoons 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 Arizona Grass Raised Beef Bone Broth
2 cups cooked organic pinto beans (optional)

Servings

Ingredients

1 1/2 pounds Arizona Grass Raised Beef
2 cloves garlic chopped or pressed
2 tablespoons 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 Arizona Grass Raised Beef Bone Broth
2 cups cooked organic pinto beans (optional)

Instructions

•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!
•Enjoy!

Recipe Notes

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.