Chili with Grass-fed Beef

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4 votes, average: 4.00 out of 54 votes, average: 4.00 out of 54 votes, average: 4.00 out of 54 votes, average: 4.00 out of 54 votes, average: 4.00 out of 5 (4 votes, average: 4.00 out of 5)
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Ingredients
  • 1 Tablespoon Beef Stock (Imagine brand is best)
  • 1 tablespoon minced dried onion
  • 14 oz grass-fed beef, ground chicken, or ground turkey
  • 2 1/2 tablespoons chili powder
  • 2 tablespoons cumin
  • 1 packet powdered Sweet Leaf Stevia
  • 1/4 teaspoon Xanthan gum
  • 1 tablespoon garlic powder
  • 1 1/2 smoked sea salt or pink salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne or a few shots of hot sauce
  • 1/4 teaspoon oregano
  • 1 cup beef stock
  • 1 can 14.5 ounce petite diced tomatoes
  • 1/2 cup salsa (when cooking salsa, remember the temperature will increase. Mild will taste like medium)
Preparation
  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 6-7 minutes until meat is browned.
  3.  While meat is cooking measure out all your spices into a bowl.
  4. When the meat is browned, reduce heat low to medium-low and stir in your spices, beef stock, tomatoes, and salsa.
  5. Bring to a low boil for 20 minutes.
  6. Let the chili rest for 10 minutes and then serve over prepared kale or grilled romaine.

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2 comments

  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.
      Nan