Grassfed Beef and Butternut Squash Chili
GRASSFED BEEF AND BUTTERNUT SQUASH CHILI
FOOD AS MEDICINE:
Grassfed beef is rich in anti-inflammatory and heart-healthy omega-3 fatty acids and CLAs (conjugated linoleic acids) and is free from added hormones and antibiotics found in conventionally raised animal products. For meats, eggs and dairy there are significant nutritional differences in pastured animal products resulting in increased amounts of CLAs, which are fatty acids with research supporting efficacy as cancer fighting, aiding in weight loss, and supporting insulin sensitivity to promote blood sugar regulation. These CLAs are found 5 times higher in pastured grass-fed products which are also higher in amounts of omega-3 fatty acids, vitamin E, B vitamins, calcium, magnesium, and potassium, with 1/3-1/2 less fat and 1/3 less cholesterol than conventional products.
This recipe features grassfed ground beef from Liberty Provisions, a ranch in Anderson, Texas that uses holistic land management principles with their animals. Liberty Provisions raises a specific breed called Pineywood cattle that are well adapted to Gulf Coast heat and are provided a natural experience to roam freely in wooded areas during winter and summer months as well as planned pasture rotation for grazing as part of a sustainable farming model. They are never fed grain of any kind, ensuring a healthier fatty acid profile. Check out their sustainably raised lamb and beef products at the Urban Harvest Eastside Farmers Market if in Houston or get to know a local farmer in your area to find the best grassfed beef source close to you!
2 Tablespoons pasture-raised lard, tallow or grassfed butter
1 onion, diced
4 stalks celery, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 jalapeno pepper, minced
2 Tbsp chili powder
1 Tbsp smoked paprika
1 tsp ground cumin
1/4 tsp cayenne pepper, more to taste
1 tsp sea salt
1/2 tsp black pepper
2 pounds grassfed ground beef
1 Tbsp raw cacao powder
1 18 oz glass jar diced tomatoes
2 cups butternut squash, cut into 1/2 inch chunks
2 bay leaves
1-2 cups beef bone broth
Greek yogurt, cilantro and green onions for topping
Heat the lard, tallow or butter in a large dutch oven over medium high heat. Add the onion, celery, bell pepper, garlic and jalapeno. Sautee, stirring occasionally, until onion is translucent. Add the chili powder, paprika, cumin, cayenne, salt and pepper and cook until the vegetables are beginning to brown. Add in the ground beef and stir to coat in the spices. Break up the meat with a wooden spoon and continue cooking until the meat is browned.
Once meat is browned, add in the raw cacao powder, diced tomatoes, butternut squash, bay leaves and the broth. Bring to a boil, then reduce heat to a low simmer. Cover and cook on low for 30-40 minutes, stirring occasionally. Remove the bay leaves and adjust seasoning to taste. Top with Greek yogurt, cilantro and green onions for serving.
Alternatively, you can make this recipe in the crockpot by simply browning the meat and adding to a crockpot along with all other ingredients for 6 hours on low setting.
Makes 6-8 servings
Nutrition per serving: 325 Calories, 21g Carbs, 19g protein, 18 g fat
For more delicious food-as-medicine inspired recipes, pick up a copy of our Naturally Nourished Cookbook!