Chapter Thirty-Eight

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Hot & Smoky Chili

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Chili is one of my favorite weeknight dinners. But it becomes even more special when you have such depth of flavor, spicy, smoky, even sour notes that transform the entire meal. Which is why this recipe is my go-to time and time again. Aside from the actual chili the accompaniments really bring this recipe full circle with its wholesome and filling additions!

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This recipe is a pretty simple one pot recipe. You want to brown some onions and garlic with italian seasoning in grass fed butter or olive oil. I let those brown slightly before adding in the ground beef. You want to add in your salt and pepper at this stage, and diced serrano peppers if you like that extra kick. Once the meat has browned, deglaze your pot with beef bone broth, diced canned tomatoes, and mild salsa. At this stage I also add in the brine from spicy pickles. The acidity from this helps balance out the more heavier flavors in this dish. Finish the chili off by stirring in a few tablespoons of labneh for a creamier final product!

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The toppings on this chili have a purpose other than just lending extra flavor. The aged cheese is actually better for your gut microbes than regular cheese and all in all is a more wholesome swap to your pre-shredded cheddar. The more its ages the more pre-metabolic and prebiotic it is!

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Labneh is also a more wholesome swap for sour cream. With half the calories, and whey protein, this cheesy spread has the same thickness and tangy quality that pairs so well with a spicy and salty dish.

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Lastly I utilize cassava chips for dipping. I like cassava potato style chips and cassava tortilla chips for dipping and garnish. This will help keep every part of your weeknight chili wholesome and filling!

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