Low and slow meats make this chili extra hearty and flavorful for those cold winter days.
- 1-2 Tbsp grape seed oil or tallow
- 2 Tbsp olive oil
- 1 medium/large yellow onion diced
- 1 red pepper diced
- 4 garlic cloves minced
- 1 pound grass-fed ground beef
- 2 lb pound grass-fed soup bones
- 2-3 pound grass-fed beef short ribs
- 4 cups beef broth
- 1 16 ounce can organic tomato sauce
- 1 24 ounce can crushed tomatoes
- 2 15 ounce cans pinto beans or my favorite chili beans from @naturalgrocers
- 1 15 ounce can kidney beans
- 1 15 ounce can black beans
- 6-8 Tbsp chili powder
- 1 tsp oregano
- 1 Tbsp cumin
- 1 Tbsp ground coriander
- 1 Tbsp salt
- 1/2 to 1 tsp cayenne
- 1/2 to 1 tsp cinnamon
- Toppings of your choice (cheese, green onions, sour cream, etc)
4 Tbsp unflavored beef collagen (stir this in about 5-10 minutes before serving). Adds a really nice texture to the sauce let alone all the great health benefits.
1. Prepare the soup bones and short ribs the morning of or day before you make the chili. First liberally salt and pepper the soup bones and short ribs and sear in cast iron skillet with 1-2 Tbsp grape seed oil or tallow for 1-2 min per side. Do this in batches to not over crowd the skillet.
2. Add 1 cup Beef Broth and 1 cup water to slow cooker. Turn to low and cook the beef soup bones and short ribs for 8-10 hrs.
(They meat doesn’t need to be fully submerged, but you may want to flip them once or twice during the cook)
3. The soup bones and short ribs are done when the meat separates from the bones and shreds easily with a fork. Remove the meat from crock pot and let cool enough to either cut up into bite sized pieces or shred all the meat. Discard any bones, fat or connective tissue. Set meat aside to add to chili later.
4. Using a fat separator strain out the juices (broth) from the crock pot and reserve. I also like to keep a couple Tbsp of the fat to sauté the onions, pepper and garlic.
5. In a 8qt pot or dutch oven add the olive oil or use the fat you saved from the short ribs and soup bones and turn to medium high heat. Add the onion, bell pepper and garlic and sauté until almost tender. Remove cooked veggies with slotted spoon and set aside.
6. Add in the ground beef and cook until browned.
7. Add the cooked veggies and soup bone/short rib meat into pot once ground meat is browned.
8. Add in the remaining 3 cups of beef broth plus the reserved broth from the soup bones and short ribs (this is the key to hearty the base of the chili). Stir in tomato sauce, crushed tomatoes, beans (I don’t drain, but up to you), chili powder, oregano, cumin, coriander, salt and cayenne.
Bring to a boil and then reduce to a simmer until the chili starts to thicken and flavors combine about 30-60 min.
If you want to add the collagen do this step ~10 min prior to serving.
Serve with your favorite toppings. Green onion, shredded cheese, sour cream, vinegar, etc