Our oldest daughter adores chili.  In fact, despite having a memorial day birthday, she insists on chili every year for her celebration.  This recipe was born during a dark, weary season for our family when she was struggling with severe mental and digestive problems.  Her fragile system could not digest our typical chili recipe prepared with sprouted beans.  In desperation to deliver her celebratory birthday meal, I chopped up a butternut squash to substitute for the beans.  We have been hooked on our version ever since.  This recipe is an ideal swap for those who are on a healing diet or anyone desiring to refresh their chili recipe. 



2 tablespoons grassfed butter, tallow, or coconut oil

1 onion, diced

1 bell pepper, diced

4 cloves garlic, minced

2 pounds grassfed ground beef

½-1 pound ground grassfed liver (optional)

1 medium butternut squash, peeled, seeded, and cubed

3 quarts diced tomatoes, drained of liquid

1 quart bone broth

7 ounces organic tomato paste

½-1 cup fresh cilantro, roughly chopped

2 tablespoons ground cumin

2 tablespoons chili powder

2 teaspoons chipotle chili powder (optional)

In the bottom of a large stock pot or dutch oven, melt fat and sauté onions and peppers until soft.  Add minced garlic and sauté until fragrant.   Add the meat and cook until browned.  Add the rest of the ingredients, except cilantro and bring to a boil.  Reduce to low heat and simmer for 30-40 minutes, until squash is tender.  Stir in cilantro.   Serve with raw shredded cheese, sliced avocado, fresh jalapeño, and raw sour cream.