Spicy superfood-powered Chili that will get by even the pickiest eaters. This is gluten, dairy, refined sugar, and soy free and is packed with organic, non gmo, and grass fed goodness. enjoy!
Ingredients:
- 3 tsp. coconut oil
- 1 large yellow onion, diced
- 1 jalapeño, diced
- 2 ancho chilis in adobo, diced
- 5 cloves garlic, minced
- 16 oz Grass fed beef
- 16 oz Grass fed liver, heart, and other offals (organ meat), ground or finely chopped
- 1 lb organic diced tomatoes
- 15 oz. can organic red kidney beans
- 15 oz. can organic hot chili beans
- 2 cups bone broth (I use our homemade)
- 1 cup tomato sauce (I use our homemade)
- Himalayan salt & black pepper, to taste
- 2 tsp. garlic powder
- 1 tbs onion powder
- 1 Tbsp. dried thyme
- 1 tablespoon ground cumin
- 1 tsp cocoa powder
- 2 tbs pure organic maple syrup
- 1 tsp. cayenne pepper (or more for more spice)
- 2-3 tbs. Chili powder
- Toppings: chopped avocado, cilantro, lime wedges, diced red onion, and my favorite optional dairy-free “sour cream substitute”- Primal Kitchen’s aoli.
- In a pot over medium heat, add the coconut oil, onion, jalapeño, chili’s, garlic and a heavy pinch of salt. Sauté for 3-5 minutes.
- Add the ground beef and cubed organ meat. Top with the garlic powder, thyme, cayenne, cumin and another pinch of salt. Sauté for a 3-5 minutes.
- Add the remaining ingredients. Bring to a boil and reduce to a simmer. Cook on low for 30 minutes. Serve with your favorite toppings!
