1 tbsp Bulletproof® XCT™ Oil
1 tbsp Upgraded™ Chocolate Powder
1 tsp Grassfed Butter
1 cup chopped onions (1/4 cup set aside)
4-5 Large garlic cloves, chopped (+ 1 extra clove, chopped set aside)
1 ½ lbs grassfed ground beef
2 tbsp ancho chili powder
1 tsp chipotle chili powder
½ tsp red chili powder (if you want it less spicy...reduce to ¼ tsp)
2 tbsp ground cumin
6 medium size organic tomatoes, chopped
1 cup water
2 tbsp fresh chopped oregano
1 tsp dried basil
½ cup organic chicken broth
½ cup gluten-free beer
¼ cup organic tomato paste
¼ tsp cinnamon powder
2 cups cubed butternut squash - baked
salt and pepper to taste
PREPARATION:
1) Heat oil and butter in large skillet, add ¾ cup chopped onions and 4 chopped garlic cloves. Sauté over medium heat until onions are translucent. Add beef and sauté until beef is browned, breaking up large pieces with spatula. Salt and pepper beef to taste. When beef is browned add ancho, chipotle, red chili powder, and cumin, set aside.
2) In large kettle add chopped tomatoes, water, remaining ¼ cup chopped onions and remaining chopped garlic clove and let simmer for approximately 4-5 minutes over medium heat – lightly salt. Reduce heat to medium-low, add oregano, basil and allow to simmer a few minutes more. Add cooked beef to cooked tomatoes, add chicken broth, beer and let simmer for 2-3 minutes. Add grated chocolate and cinnamon, stir in, let simmer for approximately 5 more minutes. Remove from heat and let cool.
3) Preheat oven to 350 degrees. To bake butternut squash cubes: put cubes into mixing bowl and toss with a little Bulletproof MCT oil – just to coat, lightly salt, and spread on baking sheet and let bake until tender.
4) When ready to serve chili, heat chili over medium heat and add baked butternut squash cubes. Serve and Enjoy
NOTE: A recipe like this is always better if it sits in the refrigerator all day, or overnight. This is easy to put together in the morning, refrigerate, and reheat at night.