Chili with Grass-Fed Beef or Bison

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  • 1 tablespoon minced dried onion
  • 14 oz grass-fed beef, bison, ground chicken, or ground turkey;  vegetarians use 2 cups of black beans.
  • 2 tablespoons chili powder
  • 1/2 tablespoon chipotle powder
  • 2 tablespoons cumin
  • 1 packet powdered SweetLeaf Organic Stevia
  • 1 tablespoon garlic powder
  • 1 1/2 teaspoons Adobo (smoked or pink salt if preferred)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon oregano
  • 1 cup beef stock; Vegetarians use 1 cup Simple Girl bouillon broth
  • 1 can 14.5 oz tomatoes
  • chives or scallions
Optional Ingredients
  • 1/3 - 1/2 cup salsa (when cooking salsa, remember the temperature will increase. Mild will taste like medium)
  • 1/4 teaspoon cayenne or a few shots of hot sauce
  • 1/4 teaspoon Xanthan gum if you need the chili thicker
  1. Start with a dry pan over medium-high heat and toast the minced onion until fragrant. This takes about 2-3 minutes.
  2. Add the ground meat. Break it apart with a wooden spoon. Stirring occasionally, cook for 4-5 minutes until meat is browned. You should not need to drain off the juices if you are using grass-fed beef or bison.
  3. While meat is cooking measure out all your spices into a bowl.
  4. When the meat is browned, reduce heat to low to medium-low. Stir in your spices, beef stock, tomatoes, and salsa.
  5. Bring to a low boil for 10 minutes.
  6. Let the chili rest for 10 minutes and then serve over raw spinach, prepared kale, or grilled romaine and top with chives or scallions.
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  1. Christine Wanczyk says

    Is this reCipe CONSIDERED as your meat and vegetable for 1 meal. I see To be served over kale, do i weigh 3.5 oz of kale as my vegetable?

    • Nanette DeGroat says

      Hi Christine! No, you do not need to count the kale as your veggie because remember, you are allowed an extra serving of kale (and romaine) daily. These two extra servings are on top of your 2 ; 3.5 ounces of veggies.

    • Nanette DeGroat says

      Hi Jonah, since this has tomatoes, that would be the veggie. You can put it over kale or romaine because those are extra each day. You can have 2 cups of romaine or 1 cup of kale with your chili.

    • Nanette DeGroat says

      It is 4 servings. If you know you put 14 ounces in, you need to separate the finished product into 4 equal parts as best as possible.

    • Nanette DeGroat says

      Hi Patricia, great question, thank you! Since your recipe has 4 servings of beef and 4 servings of tomato, you would do your best to break it up into 4 equal parts. You might end up with a little more beef in one serving and a little less in another serving, but you will see it’s pretty easy to get it close. 🙂