Magic Chili

Ingredients:

• 1 tablespoon(s) solid cooking fat (coconut oil, lard, tallow, duck fat)
• 1 large onion (chopped)
• 4 clove(s) garlic (minced)
• 4 cup(s) bone broth
• 2 parsnips (chopped into 1½-inch pieces (about 2 cups))
• 3 carrots (chopped into 1½-inch pieces (about 2 cups))
• 1 large beet (grated (about 2 cups))
• 2 tablespoon(s) fresh oregano (minced)
• 1 teaspoon(s) onion powder
• 1/2 teaspoon(s) sea salt
• 1/2 teaspoon(s) garlic powder
• 1/8 teaspoon(s) cinnamon
• 2 lbs grass-fed ground beef
• a few parsley sprigs, for garnish

Instructions:

1. Heat the solid cooking fat in a heavy-bottomed pot on medium-high heat. When the fat has melted and the pan is hot, add the onions, and cook, stirring for 7 minutes, or until the onions are translucent. Add the garlic and cook another 3 minutes.
2. Add the bone broth, parsnips, carrots, grated beet, and all of the spices except for the parsley. Bring to a boil, turn down to a simmer, and cook, covered, for 20 minutes.
3. Meanwhile, brown the ground beef in a skillet over medium high heat, being sure to stir it occasionally so that it is browned evenly.
4. Add the ground beef to the vegetables and simmer, covered, for another 15 minutes.
5. Serve garnished with fresh parsley.

Recipe from autoimmune-paleo.com