3 pounds grass-fed ground beef
5 T gelatin powder
¼ cup red wine or vinegar
2 cups of beef stock/broth
2 onions, finely chopped
2-4 small green chilies, chopped, or ½ small can of green chilies
2 cans of diced tomatoes (put into food processor if chunks are not desired)
1 can of tomato paste
3 cloves of garlic, mashed
2 T dried oregano
2 T dried basil
¼ t red pepper flakes
1 T Chile powder
3 bay leaves
4 cups of black beans (optional)
Sour cream or shredded cheese for garish
1. Brown meat until crumbly in a little coconut oil or butter (not needed for grass-fed meat) in a heavy pot.
2. Drain fat from pot.
3. Dissolve the gelatin in broth using a separate bowl.
4. Add gelatin/broth combination and the remaining ingredients and simmer for at least one hour.
5. Serve with garnishes.
6. Make sure you add a carbohydrate, such as a sweet potato or a piece of fruit for dessert, to balance your blood sugar.
Modified from Nourishing Traditions by Sally Fallon
C = 12g P =35g F = 13g Cals = 310 (this is without garnish or beans)