Press-cipes: Super Bowl Superfood Chili with Bone Broth
From Pressery Marketing Manager & Appetizer-Enthusiast Quincy
Wings. Nachos. Pizza. Seven-layer dip. Enough ranch to bathe a small child. Super Bowl Weekend is upon us and I couldn’t be happier (or hungrier). In past years, I've affectionately come to think of the Super Bowl as a sort of nationwide “cheat day,” but I wanted to challenge myself this time around to include one guilt-free game day contribution in my spread. Packed with superfoods and crafted with bone broth, this delicious Grass-Fed Beef Chili is a guaranteed touchdown for you and your guests.
I was going for a slightly smokier and spicier recipe, so I whipped up a chili paste (using this recipe from Striped Spatula) instead of using chili powder. I opted for lean, grass-fed beef cooked with sunflower oil (perfect for browning meat due to its high smoke point). The quinoa adds substance, texture (and much-needed nutrition!) while the sweet potato compliments the heat from the chilies. I garnished with greek yogurt (instead of sour cream), fresh chives, and candied jalapeños.
1lb Grass-Fed Ground Beef
2 tablespoons sunflower or safflower oil
1 small red onion, diced
3 tablespoons fresh cilantro, chopped
1 large can (28 fl oz) fire roasted tomatoes
1/4 cup ground cumin
1 cup chili paste (or 1/4 cup chili powder)
2 tablespoons coriander
1 tablespoon garlic powder
1 tablespoon paprika
1/2 cup uncooked quinoa
1 medium sweet potato, diced
1 14.5oz can organic black beans
1 cup fire roasted corn
Salt & Pepper, to taste
Heat oil in a large pot or dutch oven over medium heat. Add the ground beef, red onions, fresh cilantro, & dry spices and cook until the meat is browned throughout.
Move meat mixture to one side of the pot, and use the free space to toast the quinoa for 2-3 minutes.
Add in the chili paste and Bone Broth 1 cup at a time, stirring to combine. Scrape the bottom of the pot to release any tidbits that may be sticking to the pot.
Add sweet potatoes, beans, corn, salt & pepper and simmer on low for 30 mins, or until sweet potatoes are cooked through and quinoa is soft.
Garnish with your favorite toppings to serve.