Ingredients

• 1 pound grass fed ground beef, thawed

• 1 large onion, chopped

• 1 large sweet potato, peeled and cubed

• 2 small zucchini, diced

• 1-15 ounce can black beans

• 1-28 ounce can diced tomatoes

• 1 small can green chilies

• 1 ½ tablespoon chili powder

• 1 teaspoon cumin

• 1 teaspoon salt

• 2 teaspoon orange zest

• ½ cup vegetable broth

• ½ to 1 cup beer (ale or amber)

• Parmesan cheese, fresh 

Directions

Step 1: Thaw Ground Beef

• Thaw ground beef – plan on 1 day or overnight in the refrigerator.

• Bring to room temperature. Remove from package and pat dry with paper towels.

Step 2: Chop Veggies & Brown Ground Beef

• Peel and chop onion.

• Bring a soup pot to medium heat. 

• Brown Farmer Girl ground beef and chopped onion until the beef has lost its pink color.

• *Peel and chop sweet potato and zucchini while ground beef is browning. Set aside.

Step 3: Add Ingredients & Simmer

• Add the chopped sweet potato and zucchini, and all other remaining ingredients, to the soup pot.

• Bring soup to a boil. Add ½ to 1 cup of beer.

• Decrease temperature to a low simmer. Continue cooking until sweet potatoes are soft, approximately 2 hours.

Step 4: Garnish & Serve

• Ladle chili into a soup bowl.

• Grate fresh Parmesan cheese over top.

• Serve.

*Tip: Sweet potatoes are easier to cube if slightly softened beforehand. Cook the sweet potato in microwave for 1 minute to soften. Peel and cube.