Old School Sustainable Chili
- Total Time: 70 minutes
- Yield: 6 servings
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
- 2 tsp extra virgin olive oil
- 2 medium sized yellow onions or 1 large (about 14 oz / 400 g), medium dice
- 3 garlic cloves, minced
- 1 medium sized turnip (about 7 oz / 200 g), small dice
- 1 5-inch long jalapeno pepper, minced
- 2 small tomatoes (about 8 oz / 225 g), chopped
- 2 tbsp tomato paste, double concentrated
- 1 lb (450 g) 90% lean pasture-fed, sustainably raised ground beef
- 1 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1 1/4 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1 cup (240 ml) cooked kidney beans
- 1 can (28 oz / 795 g) crushed tomatoes
- 1 to 1 1/2 cups (240 to 360 ml) low sodium organic beef broth or stock
- 1 to 2 tbsp maple syrup
- 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, minced jalapeno, chopped tomatoes, and tomato paste. Cook for another 3-4 minutes, stirring occasionally, 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, paprika, garlic powder, and cayenne pepper. Cook for 1-2 minutes until the spices are fragrant.
- Add the kidney beans, crushed tomatoes, beef broth or stock, and maple syrup to the pan. Stir to combine and bring to a boil.
- Reduce the heat to low, cover, and simmer for 20 minutes, or until the chili reaches your desired consistency, adding more broth if needed.
- 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 1/2 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
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Frequently Asked Questions
Why does this chili recipe include turnip?
I add a medium turnip (about 7 oz / 200 g), diced small, as part of the vegetable base alongside two yellow onions and three garlic cloves. Turnip adds body and a subtle sweetness that balances the 2 tbsp chili powder and 1/2 tsp cayenne without adding extra fat.
How do I cook the beans from scratch?
Soak the kidney beans overnight, then pressure-cook them with enough water to cover by 1½ inches for 20 to 25 minutes. Use 2 cups of cooked beans.
Can this chili be made ahead and frozen?
Yes — it keeps in the refrigerator for up to 3 days or can be frozen for up to 3 months. Reheat gently on the stove before serving.
froze half of it and it was even BETTER the second time