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.

Using fresh bone broth adds flavor and dimension to the dish. If you’re using store-bought broth, be sure to look for an organic, antibiotic-free option.

Using fresh bone broth adds flavor and dimension to the dish. If you’re using store-bought broth, be sure to look for an organic, antibiotic-free option.

 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.

 

Ingredients:

  • 1lb Grass-Fed Ground Beef

  • 2 tablespoons sunflower or safflower oil

  • 1 small red onion, diced

  • 3 tablespoons fresh cilantro, chopped

  • 3 cups Pressery Chicken Herb Bone Broth

  • 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

 

Directions:

  1. 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.

  2. Move meat mixture to one side of the pot, and use the free space to toast the quinoa for 2-3 minutes.

  3. 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.

  4. 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.

  5. Garnish with your favorite toppings to serve.

 
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