This chili uses pureed dried chili peppers instead of chili powder. It makes a huge difference in flavor.
- One pound ground grass-fed beef
- 1 head kale, washed, stem trimmed, finely chopped
- 1 can cannelleni (white beans), drained and rinsed
- 1 cup diced tomatoes (fresh or from the box)
- 1/2 sweet onion, diced
- 2 cloves garlic, chopped
- 2-3 large dried ancho chili peppers (stem and seeds removed)
- 1 tablespoon smoked/sweet paprika
- 1 tablespoon cumin
- 1 teaspoon sea salt + more to taste
- 2 cups broth (beef or chicken) + more to taste
- 1 tablespoon grass-fed butter or oil of choice
The Good Stuff: We like to top our chili with avocado. Other options include cilantro, a sprinkling of cheese, and some Beanitos chips. Add what you like!
- Soak the peppers in water while you prep/chop your veggies.
- In a 3-4 quart pot over medium heat, add oil, onions and a pinch of salt. Cook for 5-10 minutes until soft.
- Add garlic, beef and another pinch of salt. Cook for another 10 minutes, using a wooden spoon to break up the meat.
- Add kale, beans, tomatoes, cumin, paprika and 1 tsp salt and give it a stir. Turn the heat down to low.
- Take your soaked peppers and blend them with 2 cups broth in your blender or food processor. Blend until smooth.
- Add the liquid to the chili and give it a stir. Turn heat back up to medium and bring to a simmer. Cook for 10-15 minutes. If you think it needs a little more liquid, add more liquid.
- Taste for seasoning and adjust as needed.
Makes 4-6 servings.