I'll be honest...I'm not a football fan.
But when the playoffs are happening, I'm in.
It probably helps that my husband and three boys love lounging together on the wintery weekends as a family watching the games. It probably also helps that I lived in Downtown Boston and I was in the streets near Fenway when the Red Sox "broke the curse" and we watched the Patriots win the Super Bowl that same year. The city was electric. And now Tom Brady is back in the Super Bowl, with a different team. And I'd like to think, after reading about his nutrition and wellness lifestyle, he'd be pretty excited to try this chili recipe :)
It’s a unique chili and clients have raved about this recipe for the past 10 years. Maybe it will become a beloved staple in your home too, just at it has ours and my clients.
SUPER BOWL CHILI
2 pounds 100% grass-fed organic ground beef
2 TBS extra virgin olive oil or avocado oil or ghee
1 onion, chopped
4 cloves garlic, minced
1 red pepper, chopped
1 zucchini, diced, optional
1 medium butternut squash, peeled, seeded and cut into 1” cubes or 1 package frozen cubed butternut squash
Two 28 oz. cans stewed tomatoes
28 oz. tomato sauce or puree
1 heaping TBS chili powder
3 TBS cumin
1⁄4 tsp cayenne
Sea salt to taste
Directions:
In a large stock pot, over medium heat, add beef + oil.
Mash beef with a fork to separate until cooked halfway.
Add onion and garlic and red pepper and zucchini.
Cook until onions are nearly translucent.*
Add squash, tomatoes, seasonings and stir.
Bring to a low rumble and simmer, at least 30 minutes.
Adjust seasonings. For additional spice, add more cayenne.
Comments:
*At this point, you can transfer to a slow cooker and add remaining ingredients. Cook on low for 6-8 hours.
For the Super Bowl, make a chili bar and offer with your favorite toppings. Our favorites include: guacamole or sliced avocado, chopped cilantro, green onions, organic corn chips, organic cheese
