RECIPE: Beef Chili with Hidden Nutrition

I'm always looking for ways to increase the number of vegetables I consume each day, and Dr. Cowan's vegetable powders enable me to do that without sacrificing flavor or drastically increasing preparation time.  Every morning, I add his powders to a smoothie, I've used them to make dips and salad dressing, and I've added them to bolognese sauce.  In this recipe, I add them to chili.

According to Dr. Thomas Cowan, anthroposophical doctor and former member of our CSA (before he moved to CA):

"... taking our lead from healthy traditional peoples, we should strive to eat at least 10 to 12 different plants a day: some roots (carrots, beets), some stems (celery, Brussels sprouts), some leaves (kale, chard), and some fruits and flowers (tomatoes, zucchini). Eating different plant parts and colors is the surest way to avail ourselves of  all the nutrients plants have to offer."

In order to save space in my freezer, I pressure can ground beef several times a year.  My canner will hold 7 quart jars and each ones holds about 24oz of beef so I process 10 pounds at a time.  I will sometimes add grated carrots which disappear into whatever dish I'm making.

Easy Beef Chili with Hidden Nutrition

serves: 6

3 pounds canned ground beef*
1 T. ghee, lard, or coconut oil
2 medium onions, diced
6 cloves garlic, minced
1 18oz jar tomato passata
2 T. chile ancho
1 T. ground cumin
1 t. ground coriander
1 t. mexican oregano, crushed by rubbing it between your palms
3 t. himalayan salt
1 t. Dr. Cowan's biodynamic 3-beet powder
1 t. Dr. Cowan's carrot powder
1 t. Dr. Cowan's spinach powder
2 t. Dr. Cowan's low oxalate greens powder
1 t. Dr. Cowan's wild ramp powder
Opt: 1 t. Dr. Cowan's winter squash powder

Garnish: sour cream, grated cheese, chopped onions, cilantro, avocado or guacamole, corn chips

Heat the fat on medium-high and saute the onions until they're translucent, about 5 minutes.

(*If you use raw ground beef, add it here and cook until it's no longer pink.)

Turn the heat to low (to prevent splattering) and add the garlic and tomato passata, then add all the spices and powders.  Stir to combine.

Add the beef, bring to a boil, then reduce heat to med-low and cook until the flavors meld, about 1 hour.  (*If you used raw ground beef, cook until it's tender which could take 2-3 additional hours depending on the meat.)

Serve with sour cream, chopped onions, grated cheese, cilantro, and/or chopped avocado.  My husband also likes to crumble corn chips on top.

If I have it on hand, I stir in a few T. of sweet potato puree.  I don't add it to the pot because my husband doesn't like it.