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One of the recipes I get the most comments and praise about on this site is my AIP Carrot and Sweet Potato “Chili”. Most people love it because the ingredients are simple, it’s easy to make, and it tastes amazing! Seriously, if you haven’t tried it, you are missing out. I was thinking though, that it would be fun to add to the nightshade-free chili family with this variation that I have been whipping up. What is pretty amazing, is that it actually looks like chili (I promise, there are no tomatoes, despite how much it looks like it in the photos! Answering this now before the nightshade police are on my tail). So if you are looking for another quick, simple “chili” recipe free from the usual offenders in conventional variety–beans, tomatoes, and nightshade spices–be sure to give this a try. The grated beets give it a lovely color and thick texture. This is winter cooking at its best, a nice meaty one-pot stew with bone broth, lots of herbs and flavor that intensifies the next day. A note for you batch-cookers–this would be an excellent recipe to cook a double batch and freeze in portion-size containers for quick, nourishing meals. Nutrient-seekers–add some grated frozen liver to the ground beef to add some extra nutrition to your batch.
- 1 tablespoon solid cooking fat (coconut oil, lard, tallow, duck fat)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4 cups bone broth
- 2 parsnips, chopped into 1½-inch pieces (about 2 cups)
- 3 carrots, chopped into 1½-inch pieces (about 2 cups)
- 1 large beet, grated (about 2 cups)
- 2 tablespoons fresh oregano, minced
- 1 teaspoon onion powder
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ⅛ teaspoon cinnamon
- 2 pounds grass-fed ground beef
- a few parsley sprigs, for garnish
- Heat the solid cooking fat in a heavy-bottomed pot on medium-high heat. When the fat has melted and the pan is hot, add the onions, and cook, stirring for 7 minutes, or until the onions are translucent. Add the garlic and cook another 3 minutes.
- Add the bone broth, parsnips, carrots, grated beet, and all of the spices except for the parsley. Bring to a boil, turn down to a simmer, and cook, covered, for 20 minutes.
- Meanwhile, brown the ground beef in a skillet over medium high heat, being sure to stir it occasionally so that it is browned evenly.
- Add the ground beef to the vegetables and simmer, covered, for another 15 minutes.
- Serve garnished with fresh parsley.