Organ Meat “Chili” with Veggies

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1 pound grass fed organ meat blend*

1 pound grass fed ground beef

4 carrots, chopped

2 zucchini, chopped

16 oz button mushrooms, chopped

1 red bell pepper, sliced

1 green bell pepper, sliced

1 bunch fresh spinach, chopped

5 Tbsp Tomato paste

1 16 oz cans Tomato Puree

1 16 oz can diced tomatoes

2 cups bone broth

1 Tbsp organic butter, coconut oil, or beef tallow

2 tsp garlic powder

1 Tbsp chili powder

1/2 tsp cinnamon

1 tsp sea salt

*Grass fed organ meat blend: 1/4 pound ground beef, 1/4 pound beef liver, 1/4 pound beef kidney, 1/4 pound beef heart. (I have my butcher at my local whole foods grind this mix for me. You can also use a home grinder attachment or a food processor)

Wash all veggies. Chop the carrots, mushrooms and zucchini. Slice the bell peppers. Place all veggies in a large bowl and set aside.

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Melt your choice of cooking fat over medium high heat in a large pot.

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Next, brown the meat until no longer pink. Add your spices and stir to combine.  Add in the tomato paste, sauce, and diced tomatoes then stir to combine.

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Last add the bone broth and vegetables bring to a simmer for 30-60 minutes.  Stir in the chopped fresh spinach at the end of cooking.

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This picture is before the vegetables cook down.

Notes:

I cleaned and chopped all the vegetables the night before to save time. The “chili” is easy to assemble once you have all the veggies cut.

I used Trader Joes organic canned tomato paste, diced tomatoes and sauce because they are BPA free and affordable. You could substitute fresh tomatoes or pure your own sauce.

I served this over roasted butternut squash mash. It served my family of four (two adults and two toddlers) for three dinners.

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