On fall and winter nights, there’s nothing like a warm bowl of Beef Bone Broth Chili to take the chill off – in fact, we’re making it for a quick and hearty Halloween super! Coming together in about 45 minutes with lean ground beef, beef bone broth, mushrooms, red wine, and a few pantry staples, you’ll love the ease and convenience.
Benefits of Lean Ground Beef for Health (and Budget): Lean ground beef is a fantastic choice for a quick chili because it delivers high-quality protein that’s low in saturated fat—just what you need to stay strong and energized as temperatures dip. It’s rich in essential nutrients like iron, B vitamins, and zinc, which are key to keeping your immune system robust through colder months. Plus, lean ground beef is still a budget-friendly option in the meat section, letting you enjoy a satisfying, nutrient-dense meal without straining your wallet. If you’re looking for a smart beef meal, this high-protein chili with bone broth is a winner.
Bone Broth Benefits in Chili: Using beef bone broth rather than regular beef stock brings a boost of flavor, nutrition, and protein. Bone broth is loaded with collagen and amino acids, which support joint health and aid digestion, making it a wonderful addition to a fall-inspired chili. Unlike standard stock, bone broth also packs a bit more protein, helping you stay fuller longer—especially helpful during busy fall days and nights. Here’s news you can use: A typical 8-ounce serving of beef broth has 1 – 3 grams of protein compared to 9 – 10 grams in bone broth
The Great Beans in Chili Debate: I’m not gonna debate — I like beans in my chili! This recipe calls for Kidney Beans (you could sub pinto or black beans). Adding beans adds a different texture that is pleasing to me and also adds fiber to my meal. But you do you, beans or not!
I made the cute skeleton cut out from a slice of provolone cheese and a mini cookie cutter! It would be fun to do with a snowflake or other winter season mini cookie cutter!
Let The Chili Cooking Begin! This Beef Bone Broth Chili is a wholesome, warming dish that’s easy on both prep time and the budget, letting you enjoy more of the season’s festivities. So, grab your ingredients, a Dutch Oven or big pot, and let this fuss-free meal simmer, and get ready to cozy up with a one-pot meal with beef that’ll keep you happy and the hunger away!
Since I forgot to take a non-seasonal shot of the chili, above is the AI version (if you really, really like jalapenos, lol!)
- 1.5 lbs. 90% or leaner ground beef
- 1 Tablespoon olive oil
- 1 cup chopped white or yellow onion
- 8 oz. Cremini or White Button mushrooms finely chopped
- 1 Tablespoon minced garlic
- 1 to 2 Tablespoon all-purpose chili powder more or less depending on how spicy you like it
- 2 teaspoons Chipotle chili powder for a smoky chili flavor (or can sub more all-purpose chili powder)
- 2 teaspoon ground cumin
- ½ cup red wine
- 16 oz. beef bone broth 2 cups
- 15- oz. can fire-roasted diced tomatoes including juice
- 8- oz. can tomato sauce
- 15- ounce can kidney beans drained
- 2 Tablespoons Worcestershire sauce
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Heat a large dutch oven (or approx. 3 qt pot) over medium heat. Add ground beef, cook 8-10 minutes, breaking beef in crumbles and stirring occasionally. Remove beef, pour crumbles in strainer to drain off excess liquids.
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In now emptied pot (no need to wash from beef browning step), add
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olive oil, onion, mushrooms & sauté until softened, approx 3-4 min. Add garlic, stir around for another minute.
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Next, add chili powder, chipotle chili powder & cumin, stirring around to “bloom” flavor.
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Bottom of pot may look like starting to brown/burn, don’t worry, these are beef & spice residues. Simply pour in red wine to deglaze the pan, stirring around quickly to pull off the bits.
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Add back in beef, tomatoes (incl.
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juices), tomato sauce, beans. Bring to boil, simmer then reduce heat to simmer 20-25 min.
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Garnish as desired (cheese, sour cream, jalapenos, etc)
