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
•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.