Magic "Chili" from The Nutrient-Dense Kitchen
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Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
  • 1 tablespoon solid cooking fat
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 4 cups bone broth (3 cups for the Instant Pot version)
  • 2 parsnips, chopped into 1½-inch pieces (about 2 cups)
  • 3 carrots, chopped into 1½-inch pieces (about 2 cups)
  • 1 large beet, grated (about 2 cups)
  • 2 tablespoons minced fresh oregano
  • 1 teaspoon onion powder
  • ½ teaspoon sea salt
  • ½ teaspoon garlic powder
  • ⅛ teaspoon cinnamon
  • 2 pounds grass-fed ground beef
  • Parsley sprigs, for garnish
Instructions
  1. STOVETOP
  2. Heat the solid cooking fat in a heavy-bottomed pot on medium heat. When the fat has melted and the pan is hot, add the onions and cook, stirring, for about 7 minutes, or until the onions are beginning to brown. Add the garlic and cook another 1 minute, until fragrant.
  3. Add the bone broth, parsnips, carrots, grated beet, oregano, onion powder, salt, garlic powder, and cinnamon. Bring to a boil, then turn down to a simmer and cook, covered, for 20 minutes. (If your stovetop can’t manage a covered simmer on the lowest setting, you can set the lid ajar to allow some heat to escape.)
  4. Meanwhile, place the ground beef in a skillet over medium-high heat. Cook for about 10 minutes, stirring to break up the pieces and brown evenly, until the meat is fully cooked and the juices are reabsorbed.
  5. When the vegetables are finished, add the ground beef to the pot and simmer, covered, for another 15 minutes.
  6. Serve garnished with fresh parsley.
  7. INSTANT POT
  8. Follow step 1 using the Sauté function on the Instant Pot.
  9. Add 3 cups of bone broth, the parsnips, carrots, grated beet, oregano, onion powder, salt, garlic powder, and cinnamon. Close and lock the lid and cook on Manual High Pressure for 5 minutes.
  10. Meanwhile, place the ground beef in a skillet over medium-high heat. Cook for about 10 minutes, stirring to break up the pieces and brown evenly, until the meat is fully cooked and the juices are reabsorbed.
  11. When the timer goes off, use the quick release method to release the pressure. Carefully open the lid and add the ground beef to the pot. Close and lock the lid and cook on Manual High Pressure for 2 minutes.
  12. Serve garnished with fresh parsley.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/magic-chili-behind-the-recipe/