Old School Sustainable Chili
- Total Time: 70 minutes
- Yield: 6 servings 1x
Description
A hearty, down-home-style chili featuring 90% lean pasture-fed beef, packed with spices and a touch of heat from jalapenos.
Ingredients
Units
Scale
- 2 teaspoons extra virgin olive oil
- 2 medium sized yellow onions or 1 large (about 14oz), medium dice
- 3 garlic cloves, minced
- 1 medium sized turnip (about 7 oz), small dice
- 1 5-inch long jalapeno pepper, minced
- 1 pound 90% lean pasture-fed, sustainably raised ground beef
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 2 cups cooked kidney beans
- 1 can (28 oz) crushed tomatoes
- Salt and pepper to taste
- Optional toppings: sour cream, shredded cheese, chopped cilantro
Instructions
- Warm the olive oil in a large heavy-bottomed saucepan or Dutch oven over low heat.
- Add the diced onions and minced garlic to the pan. Cook, stirring occasionally, until the onions become translucent, about 5-7 minutes.
- Increase the heat to medium and add the diced turnip and minced jalapeno. Cook for another 3-4 minutes until the turnip begins to soften.
- Add the ground beef to the pan, breaking it up with a wooden spoon. Cook until the beef is browned and cooked through, about 8-10 minutes.
- Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper. Cook for 1-2 minutes until the spices are fragrant.
- Add the cooked kidney beans and crushed tomatoes to the pan. Stir to combine.
- Bring the mixture to a simmer, then reduce the heat to low. Cover and let the chili cook for 20 minutes, stirring occasionally.
- Season the chili with salt and pepper to taste. Serve hot with optional toppings like sour cream, shredded cheese, or chopped cilantro.
Notes
To cook beans, soak overnight, then put into a pressure cooker, adding enough water to cover beans by 1 ½ inches. Cook for about 20 to 25 minutes. To prepare ground beef, add beef to a sauté pan with a little oil and cook until browned. This chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove before serving.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 750mg
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 55mg
