Butternut Squash Beef Chili

Butternut Squash Beef Chili

This chili was delish - but I didn’t fully measure everything so the ingredients are approximations, and feel free to add whatever veggies/spices you want to mix it up

I used a Force of Nature ancestral beef blend for the meat (it has heart and liver mixed in), but you can use any ground meat you’d like


1 tbsp ghee

2 lbs ground beef

1/2 yellow onion

1 cup diced mushrooms

4 garlic cloves, minced

28oz can peeled whole tomatoes

2 cups bone broth

1 bay leaf

1 tbsp cacao powder

1/2 tbsp chipotle powder (more or less to taste)

1/2 tbsp cumin

1/2 tbsp paprika

1 tbsp sea salt

1 small butternut squash, peeled and cubed

Toppings: sour cream, avocado, green onion, lime


Heat ghee in a large pot and add the meat once hot, allowing to brown and breaking it up as it cooks. Once it’s about 80% cooked through, add in the onion, mushroom and garlic and cook until soft and fragrant

Add the rest of the ingredients (except the squash) and squish the tomatoes with your hands before pouring in. Mix well to combine then allow to simmer for about an hour. Add the butternut squash in for the last 40 minutes-1 hour depending on how soft you want it

Taste for salt/seasonings then serve topped with sour cream, avo, green onion and a squeeze of fresh lime