Classic Chili

Chili is such a staple recipe. It fills you up, tastes better as leftovers, freezes well, and tastes great served on top of a potato or sweet potato fries for a little versatility.

Check out my Chicken Bone Broth or Oxtail Broth recipes as an awesome, gut healthy broth to use for this soup!

I cooked this so that the carrots and butternut squash were soft but more al dente (firm to the bite)—if you like more soft veggies you can allow to simmer longer.

INGREDIENTS

  • 2TBS oil or ghee

  • 1/2lb grass-fed beef, ground

  • 1/2lb chorizo

  • 1C butternut squash, cubed

  • 1/2c red onion, chopped

  • 1/2C carrots, chopped (about 3 medium size carrots)

  • 1/4tsp cumin

  • 2TBS chili powder

  • 1TBS oregano

  • 1/2tsp sea salt

  • 1/8tsp cinnamon

  • 1 can kidney beans, drained and rinsed

  • 1 can fire roasted diced tomatoes

  • 3C bone broth

  • 1/2c Canadian bacon, chopped

  • 1/2C shaved sweet corn

  • Garnish with chopped cilantro, shredded cheese, lime, avocado, jalapeño

  1. Heat oil in large pot over stove then add beef and chorizo and begin to brown over low-medium heat (about 5 minutes).

  2. Add in onion, carrots, butternut squash and sauté for another 3-5 minutes.

  3. Add in spices (cumin, chili powder, oregano, salt, and cinnamon then sauté for 3 minutes stirring occasionally until well combined and seasonsed.

  4. Add in canned tomatoes, beans, and broth then bring to a boil then reduce to simmer for about 7-10 minutes until butternut squash begins to soften.

  5. Add shaved sweet corn and Canadian bacon and mix well.

  6. Serve garnished with fix-ins of choice. Enjoy!

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