My six-year-old’s favorite meal is chili. It doesn’t matter how I make it – different every time – or what I put into it – also different – he always gasps and says “CHILI?!” when I tell him what’s for dinner.
So I am forever trying to switch up our chili ingredients lest the rest of us tire of it. With 120 of the 160 pounds of sweet potatoes we purchased still sitting in the corner and a couple of butternut squash that were needing to be used, it seemed a natural chili option.
I love how the sweetness of these vegetables play off of the spice of cayenne and the smokiness of chili and cumin. Omitting beans makes this chili a lovely Paleo one-pot meal, utilizing them stretches your grass-fed beef buck even further.
And, according to my little man, it’s one of the best chilies we’ve ever had. And that’s saying something coming from him.
- 3 Tablespoons lard or coconut oil
- 1 lb grass-fed ground beef (2 if omitting beans)
- 2 large onions diced
- 1 medium butternut squash peeled and diced
- 2 medium sweet potatoes diced
- 3 cups prepared beans or 2 cans, (or replace with an additional pound of grass-fed beef)
- 1 6 oz can tomato paste
- 1 32 oz can diced tomatoes
- 4 cups beef bone broth (chicken would also work)
- 1/3 cup chili powder
- 1 teaspoon cumin seeds
- 1/4 teaspoon cayenne
- salt to taste
- In a large Dutch oven over medium-high heat brown the ground beef in 3 Tablespoons of lard or coconut oil. Halfway through cooking the beef add the diced onions and fry together until onions are translucent. Add the squash, sweet potatoes, beans, tomato paste, diced tomatoes, broth, chili powder, cumin seeds, and cayenne. Season generously with salt and bring to a boil.
- Reduce heat to a simmer and cook, uncovered, for 45-60 minutes, longer if you have the time. If the chili is getting a little on the dry side you can add more water to the pot while it cooks.
- Serve with avocado or sour cream and cheese.