The Best Classic Chili
|
30 min
1 hr
12 bowls
Dinner
Ingredients
- 42.5 oz canned fire roasted tomato blended until smooth
- 24 oz chicken bone broth (my favorite is Butcher box or locally sourced)
- 1 can (14.5 oz) black beans
- 1 can (14.5 oz) butter beans
- 2 cans (14.5 oz/each) kidney beans
- 2 lbs ground red meat (beef or bison are perfect)
- 1 bell pepper diced
- 1 Hannah sweet potato
- 4-5 gold potatoes
- 2 to 4 sticks of celery finely chopped (roughly 1/2 cup)
- 2 to 3 large carrots diced (roughly 1 cup)
- 2 red onions chopped
- 2 cups mushrooms diced
- 6 tbsp grassfed butter
- a few splashes of olive oil
- 3 Tbsp. ground cumin
- 4 Tbsp. chili powder
- 2 Tbsp. dried oregano
- 1 tsp. ground cinnamon
- 5 tsp salt
- 1 tsp garlic powder
Directions
Step 1
Preheat oven to 350 degrees F. Gather ingredients, chop vegetables accordingly
Step 2
Cut top of garlic head off and wrap base in foil. Place in small glass dish to prevent spillage, pour olive oil over top and close the foil over the whole head. Cook in oven for 35-45 minutes until very soft, lightly golden
**quicker/easier way is to buy pre-peeled garlic and put this directly into a small glass dish and cover with oil until garlic is full submerged. Same cook time and temp, cook uncovered.
Step 3
On medium heat, melt 4 tbsp grassfed butter, then add onions. Cook onions until they become translucent, add mushrooms and cook until they begin to caramelize (about 5-7 minutes). Add celery, simmer on medium low for 3-5 minutes (covered). Add garlic (smash onto bottom of pan) and a few splashes of olive oil and let cook on low-medium low (covered)
Step 4
While mushrooms and onions are cooking, bring a small pot of water to a boil. One vegetable at a time, boil carrots / sweet potato / gold potatoes (everything should be chopped before it boils to make this process quicker). Boil until just tender enough to pierce with a fork (not overly soft, as they will cook more in the chili). After boiling, set aside in a bowl.
Step 5
While getting through step 4, cook ground meat in a skillet with 2 tbsp butter. Season with salt, garlic powder, pepper (the seasoning here is on your own discretion, how you would typically season your meat -- see notes for suggested measurements). Cook until only a little pink remains, remove from heat and set aside.
Step 6
Add cumin, chili powder, oregano, cinnamon, salt, and garlic powder to mushrooms, onion and celery. Let cook onto bottom of pan for 1-2 minutes. Deglaze with a few splashes of bone broth, making sure to scrape the yummy bits off the bottom of the pan.
Step 7
Add remaining broth, sauce from blended tomatoes, beans, meat, and boiled veggies. Mix together and let sit and simmer, covered on low heat for 30-45 minutes. After the first 10-15 minutes, taste test and add salt or any additional seasoning as desired. Cover and let simmer for the final 20-30 minutes. Enjoy!
NOTES
- This makes a BIG batch, cut all ingredients in half for a smaller more manageable batch. I personally prefer a big batch so I can freeze for easy dinners.
- To store, this can be kept in fridge for a week or in freezer for a few months.
- If freezing, portion into freezer quart ziplocks.
- To reheat from freezer, pull out to dethaw on counter for the day or in fridge overnight.
- To season your ground meat rough measurements: 2 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper
- Most measurements can be adjusted to your preference, this recipe is near impossible to mess up!
- To kick up the spice level add cayenne seasoning or chili flakes.
