I’m one of those people that likes to eat chili all year long. I mean, why not? It’s delicious. And this recipe does not disappoint. I’m about six months into my latest obsession with making everything I cook in my kitchen chipotle-flavored. A chipotle pepper is actually a smoked jalapeño, and it’s the perfect flavor profile for chili. For this recipe, I use chipotle powder, but you can also buy dried chipotle peppers and rehydrate them, or use canned chipotles (just read the label for added sugar content).
A few tricks to make some tasty chili:
- Don’t skip the apple cider vinegar. It gives the chili just the right amount of acidity to cut through the warm spice blend. And not not mention the fact that ACV is filled with good-for-you properties.
- Use chia seeds as a thickener! Stay away from weird “stabilizing agents” like xanthan gum and don’t use corn starch! Chia seeds are incredibly hydrophilic, meaning they will absorb liquid like crazy. Perfect thickener!
- Cardamom pods. Sigh. I love these things. Like chipotles, they have a wonderful smoky flavor because they are dried over an open fire. They will fatten up in the chili and release their wonderful oils into the dish. Just make sure to pick them out before serving.
- Depending on the cut of ground beef you purchase, make sure to drain the excess fat if necessary. Grassfed beef is typically leaner and will render out very little grease. Save the excess fat in an air-tight container. Once it solidifies, you will end up with some very nutritious and CLA-loaded tallow that you can use for cooking.
I usually get 4-6 servings out of this recipe, depending on how hungry everyone is! Go ahead and double this recipe. It tastes even better reheated!
This recipe only uses half of a medium sweet potato. If you find that sweet potato spikes your blood sugar, sub it for diced turnip or radish instead. It will still be great!
- 1 lb grassfed ground beef
- 1/2 medium sweet potato, diced
- 1 medium green bell pepper, diced
- 1/2 medium red onion, diced
- 2 stalks celery, chopped
- 1 cup chipotle salsa
- 2 tbs comino
- 1 tbs chipotle chili powder
- 1 tbs chili powder
- 1 tbs minced garlic
- 1 tbs paprika
- 2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp oregano
- 1/2 tsp black pepper
- 2 tbs Braggs organic apple cider vinegar
- 3 black cardamom pods
- 1 tbs chia seeds
- 4 cups water
- In a large pot, cook the ground beef until no longer pink, over medium heat. Break up beef with a wooden spoon. Drain excess fat if necessary.
- Add the sweet potato, bell pepper, onion, and celery to pot and cook until vegetables have softened, about 5 minutes.
- Add all spices to the pot and cook until fragrant, about 1 minute.
- Add salsa, water, apple cider vinegar, and the cardamom pods to the pot.
- Stir to blend, then cover pot and let simmer for 30 minutes, or until potatoes are cooked through.
- Remove lid and ladle out about 2 cups of liquid from the chili (it's okay to include some of the vegetables and meat) and transfer to a high-powered blender. Add 1 tbs chia seeds and blend on high for 1 minute. Let mixture set to thicken for about 2 minutes before transferring back to pot.
- Let simmer for an additional 15 minutes and adjust salt if needed.
- Remove cardamom pods before serving.
- Garnish with avocado slices and cilantro.
Note: This post may contain affiliate links. Yaya Recommended may receive a commission when you click on an affiliate link and make a purchase. Thank you for supporting this site! Read the full disclosure.