Excuse the picture of this chili...it tastes much better than it looks! I'm not a professional photographer, obviously :) This is my very favorite soup to eat. It is satisfying, has a little kick, and my kids will actually gobble it up. Making it with homemade stock gives the soup an extra nutritional punch. Stock is super, duper easy to make and very frugal - next time you shop, buy a whole chicken and use the bones to make some stock! I'll post my quick, easy method here soon. Back to the soup...better make this one up before the hot weather sneaks up (here in Arizona it is sure to arrive much too soon!). Bon Appetit!
Meaty Chili (GAPS)
1/2 cup butter
2 pounds organic beef (grass-fed is best)
2 medium onions, chopped
6 large carrots, sliced
4 roma tomatoes, chopped
1 bell pepper, chopped
1 quart beans (white beans for GAPS)
chicken stock to top of beef/vegetable mixture
2 tablespoons chili powder
3 teaspoons cumin
3/4 teaspoon chipotle chili powder
2 teaspoons oregano
3 teaspoons salt
4 cloves garlic, minced
In a large pot, melt butter. Stir in ground beef and onions. Break beef up as it browns then add carrots, tomatoes, pepper, and beans. Add in spices and pour in chicken stock until about 1/2 inch above the beef/vegetable mixture (you can add more or less to your liking). Bring to a boil, then simmer until serving - it can be simmered anywhere from a few minutes to an hour or so. Stir in the garlic near the end of the simmering time. Check seasoning then top with sour cream, cheese, guacamole/avocado and enjoy!
This makes enough for my family (four eaters) to eat a large serving at dinner and gives us adequate leftovers for lunch the next day.