Grass-Fed Beef Chili
Makes 6-8 servings
What you need:
1 tbsp grass-fed butter, coconut oil or ghee
1 medium yellow onion, diced
3-4 cloves garlic, pressed
6-10 crimini mushrooms, diced
4-6 cloves garlic, minced or pressed
1 lb grass-fed ground beef (learn more on grass-fed beef)
1 medium zucchini, shredded
1 red pepper, diced
1-2 medium carrots, diced
1-3 stalks celery, diced
2 tbsp nutritional yeast & chili powder
1 tsp cumin, garlic powder & minced onion
1/2 tsp turmeric powder, paprika, oregano
1/4 tsp true "Ceylon" cinnamon, crushed red chili pepper & cayenne pepper
Himalayan salt & black pepper
1 small can (156 ml) tomato paste
1 bottle (680 ml) strained tomatoes
1 small can (15 oz) Eden Great Northern Beans
small can (15 oz) Eden Small Red Beans
What to do:
-In a large pot, heat the butter, coconut oil or ghee over medium-high heat. Add in the onion and cook for 3-4 minutes until fragrant and lightly browned. Add in the garlic and cook for 2-3 minutes until fragrant. Then add the mushrooms and cook for another 3-4 minutes until juices are released.
-Add in the grass-fed beef, zucchini, red pepper, spices, carrot and celery. Cook for 7-10 minutes, break up the beef and stir frequently to evenly cook and combine.
-Once the beef is browned, add in the whole can of tomato paste, stir well and cook for 4-5 minutes until the colour of the paste deepens and gets a little sticky.
-Add in the whole bottle of strained tomatoes, and using the back of a wooden spoon, deglaze any tomato paste that is stuck to the bottom of your pot. Season with some more himalayan salt and pepper (to taste), then add in the well-rinsed beans and cook for a final 4-5 minutes.
-Serve and top with microgreens, avocado or any other desired toppings. Store leftovers in mason jars and refrigerate. Lasts 4-5 days.
-You can alternatively use turkey, chicken or tempeh instead of grass-fed beef.