It’s a Texas tradition to enjoy fresh tamales and chili during the holiday season, and I can’t wait to make this for a cozy dinner with family on Christmas Eve. Today, I’m sharing my super easy, go-to chili recipe.
- 2 pounds of grass-fed, organic ground beef
- 3 cloves of garlic, chopped
- 16 oz can organic tomato sauce
- 1 can organic diced tomatoes
- 15 oz can organic kidney beans, drained
- 15 oz can organic pinto beans, drained
- 1/3 cup organic, non-GMO cornmeal
- 1/2 cup bone broth (or beer or water)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 tablespoon himalayan salt
- 1 teaspoon cayenne pepper
- Toppings: shredded raw cheddar cheese, chopped red or green onion, tortilla chips (my favorite are Jackson’s Honest brand – the only kind made with coconut oil AND organic, non-GMO corn!)
- Put the ground beef and garlic into a large pot and cook on medium heat until the meat is browned.
- Drain the excess fat from pot.
- Add the tomato sauce, diced tomatoes and all spices. Stir together, then reduce to low heat.
- Simmer for about an hour, stirring occasionally. If the mixture starts to look a little dry, I usually add some bone broth (or beer or water) a 1/4 cup at a time.
- In separate bowl, mix the cornmeal and 1/2 cup bone broth together. Then dump into the chili. This will be your thickening agent and add that corn flavor. (Beer works really well here too!)
- After this, see what the consistency is and add more liquid based on your preference. Typically, I add about 3/4-1 cup of liquid in.
- Add both cans of beans and simmer for 10 minutes.
- Now it’s ready to serve with all the yummy toppings!
Wishing you a healthy and hopeful holiday!
Autumn brings some of my very favorite seasonal fruits and vegetables. Eating produce that’s in season has all kinds of benefits:
- Full of flavor because it’s being grown naturally and locally
- Packed with micronutrients – aka the vitamins and minerals that give your body nourishment and protect you from disease.
- Much cheaper. If you’re trying to eat all organic, changing your meal planning seasonally will help your budget as it tends to be less expensive.
Some of the best flavors of fall are in season right now: pumpkin, apples, cranberries, sweet potatoes, beets, pears, kale, brussels sprouts, and squash. Butternut squash, for example, is full of vitamin A (helps protect your eyes from degeneration), vitamins C & E (antioxidants that boost your immune system), potassium (good for blood pressure), magnesium (good for your muscles) and fiber (helps aid digestion). Today, I’m sharing a super easy three-step recipe for Butternut Squash Soup.
- Medium sized butternut squash (pick one that feels heavy for its size and with thick, hard skin)
- 2-3 cups bone broth (or chicken broth)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp sage
- Cut butternut squash in half and scoop out seeds.
- Place halves cut-side up on a pan covered in aluminum foil and put in 425 degree oven – roast for 45 minutes to an hour, until tender enough to stick a fork through.
- Scoop the roasted squash out of its skin and put in a bowl with all other ingredients. (If broth is cold, warm in a pot over the stove and you can just mix the soup there.) Use an immersion blender to mix everything together and it’s ready. You can also put all ingredients in a regular blender.
Feel free to garnish with bits of bacon, manchego cheese, or roasted pumpkin seeds. Enjoy!
With all this rain lately, I’m all about eating soup like it’s cold outside. I recently discovered (out of necessity- aka no groceries) a super easy recipe for those days you don’t feel like cooking or just need a quick immune boost.
This version of egg drop soup is quite healthier than the sodium-filled version you’ll find at your local take-out spot, but still packs all the flavor and lots of protein. The base is bone broth – one of the four pillars of authentic world cuisine; here’s quick summary of why it is so healthy:
Animal bones contain a protein molecule called glucosamine. Glucosamine, the main ingredient in arthritis meds and joint supplements, helps build and repair joints and also triggers the growth of new collagen. Collagen provides structural support for our bones, tendons and ligaments, and gives our skin shape, texture and youthfulness. By simmering the nutrients out of the bones, joints and cartilage slowly, you are able to safely extract the minerals and vitamins (magnesium, vitamin D & calcium) and make a bone broth filled with glucosamine & collagen – these not only help prevent issues, but also rebuild and repair your skin, hair, bones & arteries.
You’ll also notice that this recipe is completely soy-free. I went soy-free a couple of years ago to avoid the effects that the toxic processing & GMOs were wreaking on my hormones. Read more here.
Simply put a bowlful of bone broth in a pot and bring to a boil. While you’re waiting, crack open your eggs and whisk them in a separate bowl. Once the broth is boiling, add the salt and coconut aminos. Then, turn off the heat (if using an electric stove top, also remove from the burner). Next, put the whisk in the broth and start swirling the liquid as you slowly pour the eggs into the center of your cyclone. You’ll see that the eggs cook immediately, but not too much that they’re scrambled. Ta-da – you’re done. Serve immediately and enjoy!