Hearty Grass-Fed Beef Chili

What You'll Need

• 1–2 Tbsp grapeseed oil or tallow

• 2 Tbsp olive oil (or reserved beef fat)

• 1 medium/large yellow onion, diced

• 1 red bell pepper, diced

• 4 cloves garlic, minced

• 1 lb Pasture Provisions Grass-Fed Ground Beef

• 2 lb grass-fed beef soup bones

• 2–3 lb grass-fed beef short ribs

• 4 cups beef broth (plus 1 cup water for slow cooking)

• 16 oz can organic tomato sauce

• 24 oz can crushed tomatoes

• 2 (15 oz) cans pinto beans (or chili beans)

• 1 (15 oz) can kidney beans

• 1 (15 oz) can black beans

• 6–8 Tbsp chili powder

• 1 tsp oregano

• 1 Tbsp cumin

• 1 Tbsp ground coriander

• 1 Tbsp salt

• ½–1 tsp cayenne

• ½–1 tsp cinnamon

• Toppings of choice: cheese, green onions, sour cream, fresh cilantro, vinegar splash, etc.

Optional:

• 4 Tbsp unflavored beef collagen (stir in 5–10 minutes before serving for extra richness & nutrition)

Let's Cook

1. Prepare the Short Ribs & Bones
   Season generously with salt and pepper. In a hot cast-iron skillet, sear soup bones and short ribs in 1–2 Tbsp oil or tallow for 1–2 minutes per side. Work in batches to avoid crowding.

2. Slow Cook the Beef
   Transfer seared bones and ribs to a slow cooker with 1 cup beef broth + 1 cup water. Cook on low for 8–10 hours, flipping once or twice if needed. Meat is ready when it falls easily from the bone.

3. Shred & Reserve Meat
   Remove beef from slow cooker, let cool slightly, then shred or cut into bite-sized pieces. Discard bones, excess fat, and connective tissue. Strain cooking juices with a fat separator, reserving broth and a couple tablespoons of fat for cooking.

4. Sauté Aromatics
   In a large Dutch oven, heat olive oil (or reserved beef fat) over medium-high. Add onion, red pepper, and garlic; sauté until softened. Remove with slotted spoon and set aside.

5. Brown the Ground Beef
   Add ground beef to pot. Cook until browned, breaking up with a spoon.

6. Build the Chili
   Return sautéed veggies and shredded short rib/soup bone meat to pot. Add remaining 3 cups beef broth plus reserved slow-cooked broth. Stir in tomato sauce, crushed tomatoes, beans (with liquid if you like), chili powder, oregano, cumin, coriander, salt, cayenne, and cinnamon. Bring to a boil, then reduce heat and simmer 30–60 minutes until thickened and flavors meld.

7. Optional Collagen Boost
   Stir in collagen powder 5–10 minutes before serving.

8. Serve & Enjoy
   Ladle chili into bowls and top with cheese, green onions, sour cream, cilantro, or a splash of vinegar for brightness.