Ancestral Beef Chili

What’s ancestral beef?

It’s ground beef with sneaky organ meats mixed in. It’s also called primal or caveman meat. I like the one from Force of Nature.

Thanks to the spices in this dish - you won’t even notice they are there! But your body will thank you - organ meats are a rich source of vitamin A, B vitamins and minerals like iron, copper and zinc. Think: energy, proper iron usage and immune support - to name just a few of the bennys!

I love to make this ahead for a big group and leave it in a warm oven to let the flavors meld for an hour or two more.

Serves 4

Cook time: ~20-25 min

What you Need

• 1 lb ancestral ground beef

• 1 white onion, diced

• 2 cloves garlic minced

• 1/2 green bell pepper, diced

• 1 poblano pepper, diced

• 2 tsp chili powder (adjust to taste)

• 2 tsp cumin

• 1 tsp smoked paprika

• 1 tsp salt (adjust to taste)

• 1 large can (28 oz) organic diced tomatoes

• 1 cup beef broth

• 1 can cannelini beans (drained)

• 1 can pinto beans (drained)

• 1 medium zucchini, diced

How you do it

1. Sauté garlic, onion and peppers:
   Heat a large pot or Dutch oven over medium heat. Add a splash of oil or your preferred fat, and sauté the diced onion and garlic until translucent, about 3-4 minutes. Add the green bell pepper and poblano pepper, cooking for another 3-4 minutes until softened.

2. Brown the beef:
   Push the sautéed vegetables to the side of the pot and add the ground beef to the center. Cook, breaking it apart with a spoon, until it’s browned and cooked through, about 6-8 minutes.

3. Season the mixture:
   Stir in the chili powder, cumin, paprika and salt.

4. Add liquids and tomatoes:
   Pour in the can of diced tomatoes (with juice) and the beef broth. Stir to combine and bring the mixture to a simmer.

5. Incorporate the remaining veggies:
   Add the beans and diced zucchini to the pot and stir. Simmer uncovered for 20-25 minutes, stirring occasionally, to allow the flavors to meld and the zucchini to become tender.

6. Adjust seasoning:
   Taste and adjust the salt or chili powder as needed. If you prefer a thicker chili (my fave), simmer for an additional 5-10 minutes or leave in the oven on 200 degrees for an hour. Remove from oven and serve warm!

Serve:
Ladle the chili into bowls and garnish with avocado slices and cilantro. I love serving this with Siete corn tortilla chips or GF cornbread.