Chili with Butternut Squash & Beef (without Beans)
- 2 pounds grass fed ground beef or bison
- 2-3 tablespoons butter, ghee, lard, or coconut oil
- 1-2 yellow onions, diced
- 4-5 garlic cloves, minced
- 1 small butternut squash, cubed (or other winter squash)
- 4-5 celery stalks, diced
- 3-4 carrots, diced
- 1-2 jalepenos, diced (optional)
- 3 tablespoons chili powder (or to taste)
- 2 tablespoons cumin
- 1 tablespoon dried oregano
- 2 teaspoons crushed red pepper flakes
- Dash of cayenne
- 2 bay leaves
- Salt and pepper to taste
- 2-3 cups bone broth (poultry or beef); you may need more as it cooks
- 28 ounces diced or crushed tomatoes (a little over 3 cups or 2 regular sized cans)
- Optional add-ins: cilantro, green onion, avocado, spinach
- In a large stock pot, melt the butter or fat over medium heat.
- Add onions and sauté until translucent (5-10 minutes).
- Add ground meat and cook until just browned.
- Add in spices and cook for 1 more minute while stirring.
- Add the butternut squash, garlic, celery, carrots, and jalepenos and cook slightly while stirring chili.
- Add the broth and tomatoes, bring to a simmer for about 10 minutes, stirring occasionally.
- Turn heat down to low and let simmer for about 30 minutes (or longer) until the squash is tender.
- Taste and add seasoning if desired.