Pumpkin Beef Chili

PUMPKIN BEEF CHILI 🌶 🎃 With the cold weather here - bring on the chili season! Made this for lunches for the week by throwing things together and what sounded good - verdict: it turned out great! We usually double the soup recipes and have two big crock pots or dutch ovens going to be able to freeze leftovers, or to be sure to have enough for lunches for the week!
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1.5 -2 lbs organic grass fed beef 
1 1/2 organic peppers 
1 onion 
Organic celery, chopped 
3/4 can organic pumpkin purée
~ 4-6 TBSP organic tomato paste 
1 can organic diced tomatoes
~ 2-5 cups @kettleandfire mushroom bone broth (use less for more thick chili!)
Lots of minced garlic 
Sea salt, paprika, pepper, garlic powder, basil and chili powder - don’t measure, but lots! .
Add ghee to cast iron pan and add in the minced garlic and onion to sauté for a couple minutes. Once browning, add in the ground beef and cook until browned and add sea salt. Transfer the seasoned meat to cast iron/Dutch oven like this one. Add in the bone broth and chopped celery and cover. In the same cast iron pan, add in the peppers to sauté & then to the pot. Add in the spices, diced tomatoes, tomato paste and pumpkin purée cover to simmer and soak in flavors/soften the celery. Add additional spices and it is likely done once celery is soft and it has sat for ~ 25-35 in Dutch oven or ~ 45 minutes to 1 hour in crock pot on high. Enjoy!! (Could add beans to this if you’d like!)