Recipe: Grass-Fed Beef Chili

January 27, 2020

Super Bowl Sunday is coming up fast and furiously which can mean one thing and one thing only.  Get your stew pots out for a huge batch of chili! Our 2020 Winter Beef Harvest conveniently arrived just in time, and I'm going to let you in on my family's favorite beef chili recipe.  This recipe started with a handwritten note that I hastily scratched down following my dad's directions before I left for college.  I stayed true to that original, until a few years ago when I started trying to pack in as much nutrition into every single meal for my teen girls and began adulterating my dad's chili with... wait for it... VEGGIES - GASP!

This recipe is super forgiving and you can really add in whatever you have around the house - use fresh veggies or frozen (I usually go with frozen to keep my prep time down to a minimum), use any type of beans you like and can tolerate, remove the beans entirely and add extra veggies of your choice... mix and match to make it your own!

Kristin's Farm Stand Beef Chili Recipe

4 lbs Kristin's Farm Stand Ground Beef

2 Cups Kristin's Farm Stand Bone Broth

1 Onion, diced1 Large bunch of Kale, washed, destemmed and chopped

1 1/3 Cup Organic Ketchup1 Pkg Frozen Cubed Sweet Potato

1 Pkg Frozen Cubed Butternut Squash

1 Can Organic Black Soybeans (with juices)

1 Can Organic Garbanzo Beans (with juices)

1 Can Organic Diced Fire Roasted Tomatoes

4 TBS Lemon Juice

3 TBS Ground Chili Powder

3 TBS Coconut Sugar

1 TBS Apple Cider Vinegar

1 TBS Worcestershire sauce

2 tsp Himalayan Salt

1 tsp Ground Mustard

1/2 tsp red pepper flakes (add more if you like more heat)

-Brown ground beef and onion together in a stockpot.

-Add all other ingredients and let simmer while you get completely absorbed in the Super Bowl.  

-We ALWAYS top this with gluten-free cornbread (made with Kristin's Farm Stand honey), diced avocado and a generous mountain of shredded raw grass-fed cheddar. 

-This makes a pretty large batch, but you will be thrilled to eat it all week for lunch.  It gets better as the week goes on and it also freezes super well!

Kristin Varela-Schild

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