Whole30 Chili

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  Ghee (clarified butter)(8g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  90/10 Ground Beef(454g)
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  Yellow Onion
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  1 1/2 teaspoons kosher salt
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  1/2 teaspoon ground black pepper
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  Oregano, Dried(15g)
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  Chili powder(15g)
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  Cumin, Ground(10g)
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  Chipotle seasoning blend(8g)
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  Garlic powder(8g)
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  Cinnamon, Ground(3g)
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  Low Sodium Chicken Broth(720g)
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  Sweet Potato, Baked, Flesh Only

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  Bell Pepper
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  Bell Pepper
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  Pumpkin Puree, Canned
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  Canned Diced Tomatoes
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  JalapeñO Pepper

Instructions

1. 1Heat a large Dutch oven or pot over medium-high heat. Add the ghee and let it warm until shimmering, about 1 minute. Add the ground beef, diced onion, and jalapeño pepper. Cook, breaking the beef apart with a spoon, for 5–7 minutes until the beef is no longer pink and the onion is softened. Drain excess fat if needed.
2. 2Add the oregano, chili powder, cumin, chipotle seasoning blend, garlic powder, and cinnamon to the pot. Stir to coat the meat and vegetables evenly. Cook over medium-high heat for about 30 seconds until fragrant.
3. 3Pour in half of the chicken broth and scrape the bottom of the pot with a wooden spoon to release all browned bits. Add the remaining chicken broth, baked sweet potato flesh, both bell peppers (diced), pumpkin puree, and diced tomatoes. Stir until combined.
4. 4Bring the chili to a boil over medium-high heat, then reduce heat to medium-low and cover the pot partially. Simmer for 20–30 minutes, stirring occasionally, until the sweet potatoes are very soft and the chili has thickened. If additional thickness is desired, simmer uncovered for 5–10 minutes longer. Add more broth if the chili becomes too thick.
5. 5Taste the chili and adjust seasonings as needed.
6. 6Divide the chili evenly into 6 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating, or seal while hot and cool in the refrigerator.