Chili = comfort. There’s nothing better than cozying up on a quiet evening with a bowl of soul warming chili. Traditional chili’s tend to be quite heavy -- leaving you bloated and running for the toilet at times. This chili is a slight twist on your standard fare.
Special additions to this chili party include grated beets, which give it a lovely colourful body. Lots of herbs and spices which continue building deeper flavour profiles days after it’s cooked. There’s a reason why leftover chili is always better. Fresh herbs are always recommended, but if you are in pinch, dried herbs can be substituted.
Bone broth makes this recipe. I’ve tried making it with and without the broth, and it’s nowhere near as rich, tasty and nutritious without it. Trust me.
You’ll notice not as much meat as some chili recipes and no beans. Mostly just vegetables, which I believe should make up the majority of your diet.
My personal philosophy is such that if you choose to eat meat, do so sparingly and find the highest quality available that is sustainably raised from local farms. Get to know your farmer and ask them probing questions about their farming practice. They love to talk shop.
And beans are overrated anyways. But if you are one of those people who can’t fathom chili sans beans, then simply add them. Just don’t tell me about it… or complain about running to the toilet.
I’ve found myself making it all the time when the weather is cold, and sometimes even when it’s warm! It is that good. Is it weird to eat cold chili on a hot day?
Batch cooking for the week is something I do a lot of - especially in the cold, wet, darkness of Vancouver winters. Chili helps me celebrate our rainy winters instead of dreading them. It means you can get your cozy on and relax without the guilt.
Superfood Bone Broth Chili
Prep time: 20 mins
Cook time: 60 mins
- 1 tablespoon solid cooking fat (lard, tallow, coconut oil)
- 1.5 pounds grass-fed ground beef
- 1 large onion, chopped
- 2 bell Peppers, chopped
- 2 celery sticks, chopped
- 3 carrots, chopped into 1½-inch pieces
- 4 medium tomatoes, chopped or 1 can of crushed / chopped tomatoes
- 1 large beet, grated
- 1 750ml pouch Pure Beef Bone Broth
- 4 cloves garlic, minced
- 1/2 tablespoons oregano
- 1 tablespoon thyme
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- 1 teaspoon cocoa powder
- fresh ground black pepper
- 1 teaspoon tomato paste
- ¼ cup hemp hearts
- Cilantro, parsley or green onions for garnish
- Season beef with salt and pepper. Add half of fat / oil to stock pot or dutch oven and heat until fat is melted. Add onions, celery. Cook for 7 minutes, stirring occasionally until onions are translucent. Add garlic and cook for another 2 minutes.
- Add bone broth and deglaze pan using a flat wooden spoon or stiff spatula to scrape browned bits off the bottom of pan.
- Add carrots, peppers, grated beet, tomatoes, tomato paste all herbs and spices except for cilantro / green onion. Bring to a boil, turn down to a simmer, and cook, covered, for 20 minutes.
- Meanwhile, add other half of cooking fat to skillet over medium high heat. Brown the ground beef on all sides: approximately 2 minutes. You may have to do this in batches. Strain any excess rendered fat / liquid into separate bowl.
- Add the ground beef to the vegetables and simmer, covered, for another 15 minutes.
- Add more bone broth if needed to ensure vegetables and beef are submerged.
- Stir in hemp hearts and serve immediately, or for best flavor, allow to cool and refrigerate overnight, or up to 1 week in sealed container.
- Add your garnishes and enjoy!