This hearty dish combines the robust flavors of organic ingredients with the rich and nourishing essence of Butcher’s Bone Broth. The result is a savory chili that’s not only delicious but also packed with nutrients to fuel your festivities. Whether you’re cheering for your favorite team or just enjoying the company of friends and family, this bone broth chili is sure to be a touchdown at any gathering. So, grab your ladle and get ready to serve up a bowl of comfort and warmth that everyone will love!

Prep Time: 10 minutes     Cook Time: 20 minutes

Ingredients

1–½ pounds lean grass-fed ground organic beef

1 tbsp. Laconiko Olio Nuovo (or other extra virgin olive oil)

1/2 red  bell pepper, chopped (about 3/4 cup)

1/2 green bell pepper, chopped (about 3/4 cup)

1 medium yellow onion, finely chopped (about 1–½ cups)

1 tbsp. finely minced garlic

2 (24-ounce) containers Butcher’s Organic Beef Bone Broth (add more if you like your chili to have a bit more broth)

1 (28-ounce) can diced organic tomatoes in juices

3 tbsp. organic tomato paste

2 tablespoons chili powder

½ teaspoon crushed red pepper flakes

2 teaspoons dried oregano

1 teaspoon ground cumin

1 teaspoon salt, or more to taste

1 teaspoon freshly ground black pepper

1 bay leaf

1 (16-ounce) can organic dark red kidney beans, rinsed and drained

1 (16-ounce) can organic pinto beans, rinsed and drained

1 (15-ounce) can organic black beans, rinsed and drained

Optional toppings: shredded cheese, diced avocado, chopped scallions or onions, diced jalapenos, lime

Preparation

Brown the grass-fed ground organic beef in a large soup pot over medium high heat, crumbling the beef while it is cooking. Place the beef in a colander to drain any grease and set aside.

Next, return the soup pot to the burner and add the extra virgin olive oil. Heat over medium high heat and add the bell peppers, onion and garlic. Saute until the vegetables are tender, stirring frequently, about 2-3 minutes.

Add the drained beef, bone broth, tomatoes in juices, tomato paste, spices, bay leaf and beans to the pot. Stir to combine.

Bring the chili to a gentle boil over medium high heat. Reduce heat, cover and simmer for 30 minutes, stirring occasionally. Before serving, remove the bay leaf and discard.

Top with desired toppings. Serve with warm cornbread, crackers or fresh sourdough bread.

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*Companies generously provided samples for this recipe creation.*