Homemade Chili has multiple uses and it utilizes some nutritional powerhouses like bone broth, grassfed beef and turmeric. I enjoy making it regularly for a bowl of enjoyment, of course, but also for making baked potatoes topped with chili and sour cream. Chili cheese fries are also healthy when they’re fried in a healthy fat like pastured lard, beef tallow, or refined coconut oil and topped with raw cheese and this chili. Most restaurants don’t fry this way anymore, which is a tragedy. Not only is all of the vegetable oil a wrecker of health (read about that here), it isn’t nearly as flavorful.
For all of the canned tomato needs in our household, I buy organic tomato products in glass only since they are acidic and leach toxins from metal cans and plastics. I use my Thrive Market Membership every month to buy all of our tomato products for reduced prices. You can check them out here.
The beans for the chili are something I make in bulk in my Instant Pot (here). I presoak them in fluoride free water (here) for at least 8 hours with a pinch of baking soda to make them more easily digestible. Of course they can be cooked on the stove top, it just takes longer. They only take 40 minutes in the pressure cooker. The excess can be frozen and used in the future. Preparing dried beans saves money and avoids using beans from metal cans. I buy them organic and in bulk most of the time. The spices used are also organic. I buy them in bulk on Amazon here.
Ingredients (Makes 12 large servings) (Total time: 45 minutes)
1 large organic onion
1/4 c + 1t chili powder
1 t turmeric
2 t garlic powder or 4 chopped garlic cloves
1 t paprika
1/4 t black pepper
1 t oregano
1/2 t allspice
Tiny pinch of cayenne (a little goes a long way)
2lbs grassfed ground beef + 2T pastured lard (optional, but adds in GREAT flavor!)
1.5 cups of dried pinto or kidney beans, precooked (it measured 1.5 c BEFORE cooking, if using canned beans, rinse them off and use about 2 cans) (For those on a special gut healing protocol, presoaked and cooked white beans work great!)
8 c bone broth (grassfed beef, organic or pastured chicken or pastured pork bone broth all work well. Instruction for beef bone broth are here)
21 oz tomato paste
2.5 t coconut sugar (it’s an unrefined sugar that tastes like brown sugar), 3/4 t of honey could be used after cooking as a substitute, I don’t recommend heating honey very high.
2.5 t organic apple cider vinegar
2 T salt (my favorite is Celtic salt because it has so many minerals)
Rough chop the onion.
Place all of the spices and oregano in a large pot that can hold at least 8 qts.
Turn the heat to medium and toast the spices till they are a darker shade of brown, but don’t scorch them. This intensifies their flavor and makes the chili taste like it cooked for hours.
Mix in the onion, beef, optional lard, beans, tomato paste, broth, coconut sugar and vinegar then mix well. Save the salt till the very end AFTER the chili is cooked.
When it is bubbling, reduce the heat to low and cover. Simmer for 25 minutes or till the onions are soft. Ground beef cooks very quickly in a liquid. After the chili is cooked, stir in the salt.