This is a down-home-style chili made with 90% lean pasture fed, sustainably raised beef and lots of that good ole’ heat you love in a homemade chili.
By Pooja Mottl
Old School Sustainable Chili
- Total Time: 45 minutes
Description
This is a down-home-style chili made with 90% lean pasture fed, sustainably raised beef and lots of that good ole’ heat you love in a homemade chili.
Ingredients
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 5in long jalapeno pepper, seeds removed, finely minced
- 2 small tomatoes (about 8oz), chopped
- 2 tablespoons tomato paste, double concentrated
- 1 ¾ teaspoons sea salt
- 1 ¼ teaspoon paprika
- ½ teaspoon cayenne
- ½ teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 ½ teaspoon chili powder
- 1 to 2 tablespoons maple syrup
- 1 to 1 1/3 cup organic jarred crushed, unpeeled, no salt added tomatoes
- 1 to 1 ½ cup low sodium organic beef broth or stock
- 1 lb cooked 90% lean grass-fed ground beef
- 1 cup cooked or canned kidney beans
Instructions
- Warm oil in a large heavy bottomed saucepan or dutch oven. When oil disperses, add onions and garlic. Cook over low flame until onions become translucent.
- Over medium flame, add all remaining ingredients except stock, beef, and beans. Stir to incorporate and let cook for several minutes, stirring occasionally.
- Add stock, beef, and beans, stir and bring to a boil. Lower to a simmer then cook, covered, for ten minutes or until desired consistency is reached. Add more stock if needed.
Notes
• To cook beans, soak overnight, then put into 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 saute pan with several tablespoons of stock and cook on medium flame until cooked through.
- Prep Time: 25 mins
- Cook Time: 20 mins
