Colorado Ranch Chili

What You’ll Need

Meats & Base:

• 2 Tbsp grapeseed oil or tallow (for searing)

• 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 grass-fed ground beef

• 1 lb pasture-raised pork chorizo

• 2–3 lb grass-fed beef short ribs

• 4 cups beef broth, divided

• 1 cup water (for slow cooker)

Tomatoes & Beans:

• 1 (16 oz) can organic tomato sauce

• 1 (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

Seasonings:

• 6–8 Tbsp chili powder

• 1 tsp oregano

• 1 Tbsp cumin

• 1 Tbsp ground coriander

• 1 Tbsp salt

• ½–1 tsp cayenne pepper

• ½–1 tsp cinnamon

Optional:

• 4 Tbsp unflavored beef collagen (stir in 5–10 minutes before serving)

Toppings (optional):

• Chopped cilantro

• Sliced jalapeños

• Sour cream

• Shredded cheese

• Diced avocado

Let’s Cook

1. Slow-Cook the Short Ribs
   Season short ribs with salt and pepper. Sear in a hot cast iron skillet with 1–2 Tbsp grapeseed oil or tallow, 1–2 minutes per side.
   Transfer to a slow cooker with 1 cup beef broth + 1 cup water. Cook on low 8–10 hours, flipping once or twice.

2. Shred the Meat
   Once ribs are fork-tender, remove and shred. Discard bones, large fat pieces, and connective tissue. Strain cooking liquid through a fat separator, keeping 2–3 Tbsp of fat if desired. Save the broth for later.

3. Sauté the Veggies
   In a large (8 qt+) pot, heat olive oil or reserved beef fat over medium-high heat. Add onion, bell pepper, and garlic; sauté until softened, ~5 minutes. Remove and set aside.

4. Brown the Ground Meats
   Add ground beef and chorizo to the pot. Cook until browned, breaking apart with a spatula.

5. Build the Chili
   Return veggies and shredded short rib meat to the pot. Add remaining 3 cups beef broth plus reserved short rib liquid. Stir in tomato sauce, crushed tomatoes, all beans (with liquid or drained, your call), chili powder, oregano, cumin, coriander, salt, cayenne, and cinnamon.

6. Simmer & Thicken
   Bring to a boil, then reduce to a simmer for 30–45 minutes until flavors meld and chili thickens.

7. Finish & Serve
   Stir in beef collagen if using. Adjust salt to taste. Serve hot with your favorite toppings.