Chili Con Carne
This Chili Con Carne – a nod to original, southwestern style chili – is not only filling, delicious, and super easy to put together on busy weeknights…but it’s also got protein, fiber, and nutrient-rich veggies that give you powerful fuel for whatever you’re doing. Not only that, the amino acids found in Kettle & Fire’s Regenerative Beef Bone Broth can help support joint mobility. In a lineup of chili recipes, this dark horse definitely wins the gold.
Chili Con Carne
- 1 lb Force of Nature Beef Ancestral Blend
- 2 cups Kettle & Fire Regenerative Beef Bone Broth
- 1 yellow onion medium, diced
- 1 bell pepper cut into strips or diced
- 3 garlic cloves minced
- 2 tbsp tomato paste
- 1 can roasted diced tomatoes
- 1 canned black beans strained (we prefer black or kidney)
- 2 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp cumin powder
- cilantro to garnish
- parsley to garnish
- sour cream to garnish
- cheese to garnish
In a large dutch oven, heat 2 tbsp olive oil over medium-high heat.
Add in the ground beef, salt, and use a wooden spoon to break apart. Cook until the beef is fully browned.
Using a slotted spoon, scoop the beef from the dutch oven and set aside.
Using the same oil, add in the onions, peppers, and garlic. Cook down until the onions are translucent.
Add in the tomato paste, chile powder, cumin, garlic, and onion powder, and a bit of salt. Stir to coat.
Add in the diced tomatoes, ground beef, beans, beef bone broth, and stir.
Salt the entire mixture generously, and bring to a low boil.
Reduce the heat to a gentle simmer and cook, stirring occasionally, until the liquid concentrates significantly (25-30 minutes).
Serve with chopped cilantro or parsley, sour cream, and cheese.