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Slow and Comfy Chili
This recipe looks like a lot of work but only takes 20 minutes to prep. Sauté your onions and celery, brown your ground beef right afterwards, open your cans, rinse and drain, measure your spices and literally toss it all into your slow cooker - set on low and go! A great fall or winter meal. Imagine coming back home to a kitchen aroma that whets an appetite and makes you feel really grateful for a warm home and delicious nourishment.
Slow and Comfy Chili
Servings
Ingredients
Servings
Ingredients
Slow and Comfy Chili
Instructions
  1. Melt 1 tablespoon of ghee in a sauté pan. Add the onions and celery and sauté until onions are translucent. Add the peppers and garlic and continue to sauté till the peppers are a bit soft. Toss into the slow cooker.
  2. In the same pan, melt another tablespoon of ghee, place the ground beef in the pan, breaking up the beef into pieces as you stir. Once the beef is browned, toss it into the slow cooker.
  3. Rinse all canned beans well. Add the beans, entire can of tomatoes, the pureed tomato juice and all your seasonings: chili powder, red pepper flakes, parsley, basil, oregano, salt and pepper (and hot sauce if using).
  4. Mix well, cover and cook on low for 6 – 8 hours. Taste and adjust seasonings accordingly.
  5. Before serving, stir in 1 generous teaspoon of ghee into each bowl. It adds an incredible rich and savory taste.
Recipe Notes

Serves 6 – 8 nicely with a fresh salad and a crusty hunk of bread.

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Carrot and White Bean Soup
Carrot and White Bean Soup
Servings
Ingredients
Servings
Ingredients
Carrot and White Bean Soup
Instructions
  1. Preheat the oven to 400F. Lightly grease a baking sheet with sides with coconut oil so veggies don’t stick. Melt 2 tablespoons of ghee and toss the onion, garlic and carrots until evenly coated. Place on the cookie sheet and lightly drizzle with one tablespoon of ghee. Toss veggies till evenly coated and season with salt and pepper. (You will add the leek halfway through the roasting). Roast veggies till tender and golden, about 35 minutes. (Roasting time depends on the size of your veggies.)
  2. Transfer vegetables to a blender or food processor including all the brown bits from the baking sheet and puree until smooth, slowly adding stock as needed for a smooth puree. The key word is smooth.
  3. Transfer the puree to the soup pot and stir in the stock, beans and half of the dill. Bring to a simmer over medium heat and cook till all the flavors are blended. Add the sour cream and last tablespoon of ghee. Season to taste with unrefined salt and cracked pepper. Garnish with the remaining dill.
Recipe Notes

Serves four and is perfect with P & J sandwiches. Use good whole grain crusty bread and your favorite nut butter and jam.