1. In a large stockpot, over medium heat, sauté onion in ghee until translucent, about 5-6 minutes. Add garlic and chili powder and stir until fragrant, about 1 minute. Add ground beef and cook until no longer pink, breaking up the beef as it cooks. Add tomatoes, chicken stock, beans, and salt. Bring to a boil, skim off any foam and then simmer for about 5 hours until beans are soft. Adjust seasonings with salt and pepper if needed. Serve with chopped tomatoes, avocado, sour cream and a bit of cheese.

Slow cooker option:

1. In a large skillet, over medium heat, sauté onion in ghee until translucent, about 5-6 minutes. Add garlic and chili powder and stir until fragrant, about 1 minute. Add ground beef and cook until no longer pink, breaking up the beef as it cooks. Pour mixture into the bowl of a slow cooker. Add the tomatoes, stock, beans and salt. Cook on medium for 6-7 hours until beans are soft. Adjust seasoning with salt and pepper if needed. Serve with chopped tomatoes, avocado, sour cream and a bit of cheese.