Beef Chili with Garlic Scapes
3 pounds ground beef* (I used home-canned beef)
1 T. ghee, lard, or coconut oil
2 medium onions, diced (about 2 cups)
20 garlic scapes (about 1 cup diced)
1 cup carrot pulp or 2 cups grated carrots (or 1 t. Dr. Cowan's carrot powder)
1 18oz jar tomato passata
4 T. ground chile ancho
2 T. ground cumin
2 t. ground coriander
2 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 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
Cut the seed pods from the garlic scapes (remove for another use), rinse the stalks and then slice them into 3/8" pieces.
Heat the fat on medium-high and saute the onions and garlic scapes 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 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 and most of the liquid has evaporated, 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.