Seasonal Beef Chili
Rated 3 stars by 7 users
Warm and comforting, we took our low carb chili (featured on our Keto Frito Pie), and turned it into a new household staple using our fall seasonal: Butternut & Rosemary Bone Broth.
Butternut squash contains vitamin A, which can lead to healthier hair and skin. Rosemary can help improve digestion, enhance memory and concentration, and can help prevent macular degeneration. And chipotle peppers may help manage insulin levels in the body.
So not only is this chili absolutely delicious, it is also so good for you. We love topping ours with sour cream and smoked gouda cheese for an extra layer of creamy smokiness!
Ingredients
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3 medium dried ancho chiles
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2-lbs 80/20 ground beef
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3 Tbsp chili powder
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2 Tbsp garlic powder
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1 Tbsp cumin
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Salt & pepper to taste
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1 medium green bell pepper, diced
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1 large onion, diced
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4 fresh Roma tomatoes, diced
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28 oz tomato puree
Directions
Place one jar of Butternut & Rosemary Bone Broth into a small pot and let it come up to a boil. As soon as it does, add in the dried ancho chiles. Remove from the heat and allow the chiles to steep for a minimum of 30 minutes to rehydrate. Place all the broth and the ancho chiles into a blender and pulse until well-combined. Set aside.
In a large stew pot on medium heat, add in the ground beef and begin to brown it. Add in all the spices so they cook with the meat and deepen the flavor. Then add in the onion, green bell pepper, and roma tomatoes and allow everything to cook for another 10 minutes.
Add in the broth and ancho chile mixture, and scrape any bits from the bottom of the pan. Add in the tomato puree, stir well, and cover. Turn the heat down to low, and let this cook gently for another 30 minutes. The mixture will be thick! Taste for seasoning, and then serve!
Suggested garnish: smoked gouda cheese, sour cream, green onions and avocado. While this chili is made without beans, you can easily add beans in to stretch this recipe even further.
