Cozy Beef Chili
This Cozy Beef Chili is a healthy take on the traditional winter favorite. This Whole30 friendly chili uses Anaheim peppers which provide a smokey and tangy heat as opposed to spicy, and they pair perfectly with Organic Prairie Stew Meat. This chili is loaded with veggies and I’ve added jalapeño and cayenne to kick up the heat, but for a milder version, use half the amount of cayenne and jalapeño. Top it with Organic Valley Sour Cream and serve with tortilla chips if you aren’t following Whole30.
Cozy Beef Chili
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This Cozy Beef Chili is a healthy take on the traditional winter favorite. This Whole30 friendly chili uses Anaheim peppers which provide a smokey and tangy heat as opposed to spicy, and they pair perfectly with Organic Prairie© Stew Meat. This chili is loaded with veggies and I’ve added jalapeño and cayenne to kick up the heat, but for a milder version, use half the amount of cayenne and jalapeño. Top it with Organic Valley© Sour Cream and serve with tortilla chips if you aren’t following Whole30.
Ingredients
- 3 organic Anaheim peppers
- 2 organic jalapeños
- 3 cups organic beef broth
- 1 head organic cauliflower
- 1 organic green bell pepper
- 1 organic yellow bell pepper
- 1 pound organic Roma tomatoes
- 1 organic yellow onion
- 1 tablespoon fine sea salt
- 1 tablespoon organic cornstarch or arrowroot starch
- 1 1/2 teaspoons organic chili powder
- 1 teaspoon organic black pepper
- 1 teaspoon organic cayenne
- 1 teaspoon organic cumin
1 tablespoon Organic Valley© Ghee
- 4 organic garlic cloves, minced
-
1 pound Organic Prairie© Stew Meat
- One 6-ounce can organic tomato paste
- Organic avocado, for serving
- Organic cilantro, for serving
- Organic radishes, for serving
Directions
Char the outside of outside of the Anaheim peppers and jalapeños on your gas burner. If you don’t have a gas stove, you can add to a baking sheet and broil in the oven for 1 to 2 minutes per side or until charred. Remove the seeds and cut into chunks.
In a blender or food processor, add the Anaheim peppers, jalapeños, and 1 cup of beef broth. Blend until smooth. Set aside.
Cut cauliflower head into bite sized florets. Chop the bell peppers into 1-inch pieces. Dice tomatoes and set aside.
- Dice the onion and set aside, keeping it separate from the cauliflower, peppers, and tomatoes.
- In a small dish, add the sea salt, cornstarch, chili powder, pepper, cayenne, and cumin and mix together. Set aside.
- Set your slow cooker to high (or alternatively you can do in a Dutch oven over the stovetop), add ghee and allow to melt. Once melted, add the onions, and garlic and sauté for 2 to 3 minutes or until onions are translucent.
- Turn slow cooker to low, add stew meat and the remaining 2 cups beef broth, tomato paste, spice mix, and the jalapeño and beef broth mixture, and stir until the tomato paste has mostly dissolved.
- Add the bell peppers, cauliflower and tomatoes and stir to combine.
- Slow cook (or simmer on low if using a Dutch oven) for 3 to 3 1/2 hours, or until the meat is tender pulls apart easily.
- Serve with avocado, radishes, and cilantro.
