Nourishing Chili Recipe

I love this chili recipe! I made it for our Mama&Baby circle last week- and the best part is making a batch so big you have leftovers to repurpose through out the week! I’ve included some ideas to use up your leftovers below.

Ingredients:

1 pound grass-fed ground beef (I like to use the primal blend that has heart and liver in)

2-3 Carrots chopped

1 large onion chopped

2-celery Stalks chopped

2 sweet potatoes peeled and diced

1 can fire roasted tomatoes

2-3 cups of broth

1.5 cup cooked black beans

Salt,Smoked paprika,Cinnamon, Cumin, chili

Brown beef with seasonings in a heavy bottomed panned, set aside

Add more tallow, or olive oil to the pan and sautee onions, celery and carrots with seasoning until softened.

Add sweet potatoes and sautee until all vegetables are cooked, adding broth if it starts to stick

Add beans, tomatoes and broth (to desired consistency and bring to a simmer. Adjust seasonings as needed. Serve with sour cream and cheese alongside rice, sourdough, or corn chips!

You will definitely want to double, or triple this recipe to have leftovers to enjoy throughout the week.

Chili’s nachos- chips, (thick) chili, cheese in the oven- the best nachos!

Layered with corn tortillas and cheese and extra ground beef to make a baked casserole.

Served with fresh papusas- dough equal parts masa harina and warm water, a good pinch of salt, and fold dough around a pocket of cheese and fry in tallow or butter. Easier than it sounds and a great project for toddlers and kids to help with