In my last post I mentioned how warm the weather in NYC has been getting, and introduced a cool and fresh Cauliflower Tabbouleh recipe that is light amidst the warmer weather. And after a gorgeous, sunny Easter weekend, it looks like Spring is here to stay. However, there are some hearty and warm dishes I am just not ready to retire.
This chili recipe is my go-to (no matter the season) because I usually have everything on hand and the directions could not be simpler! Chop, add, stir, chop, add, stir… everyone needs a few of these recipes in their regular rotation. It’s difficult to mess up, yields a healthy and delicious final product, and makes enough for a few days worth of leftovers. Small investment of time, energy, and cost of groceries, huge payoff of deliciousness, convenience, and money saved on eating out. What else is there to consider?
Chili done simple and right. The heat is complex due to the combination of poblanos, jalapenos, chili powder, cumin, and red pepper flakes. The final result is heartwarming and nutritionally-dense thanks to a rainbow of vegetables (bonus points for homemade bone broth!).
1 pound grass-fed ground beef (I like the frozen packs that Trader Joe’s sells for $5.99/pound)
1 large white onion, chopped
4 cloves garlic, minced
2 large carrots, minced
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 poblano pepper, seeded and chopped
1 jalapeno pepper, seeded and chopped
2 tablespoons salt
2 teaspoons black pepper
1 tablespoon chili powder
3 teaspoons cumin
1 teaspoon red pepper flakes
1 28 oz can crushed tomatoes
1 quart bone broth (or sub chicken stock)
1 can black beans, rinsed (optional, omit for strict paleo)
1 avocado, diced (optional)
Nutritional yeast flakes (optional)
In a large stock pot, melt a pad of grass-fed butter over medium-high heat. Once melted, add ground beef and brown on all sides. Add onion and garlic, stir and cook until vegetables are translucent and fragrant, about 4 minutes. Add carrots and all of the peppers. Stir and cook until vegetables are somewhat softened, about 7 minutes. Add salt, black pepper, chili powder, cumin, and red pepper flakes. Stir to distribute. Add crushed tomatoes and bone broth. Stir the contents of the pot and turn up the burner’s heat to high. Once the liquid begins to boil, turn the stove down to a low simmering heat and let everything cook for at least an hour (long means more developed flavors but less liquid, so keep an eye on it if you decide to go longer). Just before serving, stir in black beans. Ladle into big shallow bowls and top with avocado and nutritional yeast flakes if desired.