This chili is PACKED with tons of vegetables and is still a nutritional powerhouse without any of the optional superfoods. If you are looking to add increased nutrients, mix and match whichever optional superfoods you want into the recipe!
- 8 cloves of garlic, minced (or 2 teaspoons of garlic powder)
- 1 large onion, diced (or 2 teaspoons of onion powder)
- 2 pounds ground beef
- 1/4 cup chili powder
- 2 Tablespoons cumin
- 3 teaspoons salt
- 2 teaspoons paprika
- 2 teaspoons oregano
- Optional: 1/2 teaspoon cayenne pepper or more for some heat!
- 2, 6-ounce cans or jars of tomato paste
- 2, 16-ounce cans or jars of diced tomatoes (use fire roasted for added flavor) – DO NOT DRAIN
- 1, 16-ounce can of tomato sauce (or 1 more 6 ounce can of tomato paste with 1 cup of water or broth)
- 1 pound of frozen cauli-rice (or one small head of cauliflower, riced)
- 2 red bell peppers, diced
- Superfood Option 1: 1/2 pound to 1 pound beef, lamb, or chicken liver (see my secret liver tip above)
- Superfood Option 2: 8 ounces of mushrooms, diced (any type of mushroom is fine!)
- Superfood Option 3: 2 large beets, peeled and diced
- Superfood Option 4: 2 cups beef bone broth (or add until desired chili consistency is reached)
- Note: If not using bone broth, use vegetable broth, beef stock, tomato juice or water to thin the chili to the desired consistency
- If using, grind up the liver using a Kitchen-Aid mixer with a meat grinder attachment or a food processor. If you are using the meat grinder, place a large glass bowl under the end to catch the ground liver. Set aside.
- Grab the largest pot in your kitchen (you need this to be big, otherwise consider making a half batch).
- Add the onion and garlic to the pan. Sauté for 5 minutes, or until fragrant and soft.
- Add the beef and liver and cook until browned, using a spatula to break it up into small pieces.
- Stir in the tomato paste, then add the diced tomatoes, tomato sauce, and the spices, continuing to stir everything together.
- Lastly, add the cauli-rice, bell pepper, mushrooms and beets and stir until well mixed. If the chili is really thick, add some broth or water so that the chili doesn’t burn to the bottom of the pan.
- Simmer the chili for 2 hours, or until the beets are soft. Stir every 20-30 minutes and add more liquid if needed.
- Serve with desired toppings (see above) and enjoy!
Storage: Store leftover chili in an airtight container for 3-4 days in the fridge (honest moment – I have eaten chili up to a week later without issues).
Freezing: Alternatively, you can store chili in the freezer for up to 6 months (for best freshness, but it’s safe to eat indefinitely in the freezer). I store chili in a large glass bowl, glass pan, or even glass jars for individual servings (just make sure the glass containers are freezer safe!).
Thawing: Thaw containers of frozen chili in the fridge for 1-2 days depending on the size of the container.
Reheating: Reheat leftovers on the stove by bringing the chili back to a simmer for 5 or so minutes. Stir the chili while it’s simmering to make sure the chili is evenly heated.