Beef Butternut Chili Earlier Stages Of Scd Recipes

BEEF & BUTTERNUT "CHILI" (EARLIER STAGES OF SCD)

Steps:

• 1. Add a few Tbsp. light flavored olive oil or cooking oil in the bottom of an 8 quart Instant Pot. Place ingredients into the Instant Pot in given order. Add 1/4 cup water. (If you don't have an Instant Pot, you can simmer on the stove, adding water as necessary, until the beef is tender. If you aren't in a rush, you can brown the onions and/or beef first, for extra flavor. If you don't need the green beans super soft, you can add them closer to the end.)
• 2. Pressure cook, high, 22 minutes. Manual steam release.
• 3. Serve in bowls with toppings. Enjoy! (My kid enjoyed this bowl with cheese & avocado.)
• 4. Note: If in the U.S., and following the Specific Carbohydrate Diet for IBD, ground/powdered spices should either be ground yourself or come from a trusted company that has verified they don't contain any anti-caking agents or processing aides. I currently use both Penzeys and McCormick brands. Remember that companies can change formulas & procedures, so pay close attention to labels & check in with the company for things not listed on labels, when stocking your spices. Make sure they understand the information is for a serious medical condition, that many sugars used as processing aides and certain anti-caking agents can cause flares & serious medical repercussions...because U.S. labeling laws give lots of loop holes on what is counted as an ingredient that needs to be listed.

BUTTERFIELD STAGELINE CHILI

Steps:

• Heat 2 tablespoons oil in a wide, heavy-bottomed pot or Dutch oven. Season brisket with salt and pepper and brown in two batches and transfer to a plate.
• Add remaining 2 tablespoons oil to pot along with pork, onions, chilies, and garlic. Saute, stirring occasionally, until pork is no longer pink and most of the liquid has evaporated, 6-8 minutes.
• Stir in tomato paste, oregano, chili powder, and cumin and continue cooking, 2 more minutes.
• In a blender, puree one can of tomatoes and stir into chili along with remaining tomatoes and chicken broth. Return brisket to pot.
• Bring to a boil, cover, reduce heat, and simmer, stirring occasionally, until beef is fork-tender, 3-3 1/2 hours.
• Serve with sour cream and soda crackers.

BUTTERNUT SQUASH CHILI

Steps:

• In a Dutch oven over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes., Add next 5 ingredients; cook 1 minute longer. Stir in water, both types of beans, diced tomatoes and tomato sauce. Bring to a boil; reduce heat. Stir in squash; simmer, covered, until squash is tender, 20-25 minutes. Stir in vinegar. , If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella cheese.

BEEF AND BUTTERNUT SQUASH CHILI

Steps:

• Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add beef and cook and stir until no pink remains, 5 to 7 minutes. Drain and discard grease. Transfer beef to a bowl and sprinkle with salt.
• Add remaining olive oil to the Dutch oven. When hot, add butternut squash and onion. Cook and stir until vegetables begin to soften, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chili powder and cinnamon; cook for 1 minute.
• Add cooked beef, tomatoes, broth, water, and honey; bring to a boil. Reduce to a simmer and cook until squash is nice and soft and beef is tender, 25 to 30 minutes. Add beans and cook until heated through, about 5 minutes.