Oh my, oh my. Best chili I’ve ever made. My children, who don’t usually like chili actually like it. My husband loves it. I adapted this recipe from one in The Primal Blueprint Cookbook. I used a huge cast iron skillet to make this chili. You could also use a large pot. This makes a large amount and would be easy to cut in half.
In a large skillet or pot, heat the bacon fat over medium heat until melted.
Add in the onions and cook until soft, about 10 - 15 minutes.
Add in the garlic and cook for 5 minutes more.
Add in the ground beef and cook until done, breaking up as you go.
Add in the tomatoes, broth, oregano, paprika and chili powder. Simmer for 30 minutes, stirring occasionally.
Add in the vinegars and seasoned salt. Simmer for another 15 minutes.
Serve with shredded cheese and sour cream if desired.
Chili at it’s best… filling, healthy, and full of flavor!
Melt the lamb lard on low heat in a 5 quart cast iron Dutch oven or other heavy-bottomed kettle.
Add the chopped red onion and saute, turning up the heat a little, until the onion is softened.
Add the ground lamb meat, stir and chop it until all of the meat has browned.
Add tomatoes, tomato juice, chili beans, chili powder, salt and herbs*.
Bring to a boil. Cover. Reduce heat and simmer for 20 minutes.
* When fresh herbs are available in the garden, I gather enough of the rosemary, thyme, oregano and basil, that when it is chopped finely together, there is about 1/4 of a cup. If you do not have fresh herbs, use 1 tablespoon of a mixture of the herbs, roughly in equal proportions.
We like to serve this over cornbread and top it with cottage cheese.
You can, of course, make substitutions but the the flavor will be affected. This combination is particularly delicious.
Before our family’s food conversion, our favorite fast food stop was a side of Wendy’s chili with french fries dunked in for good measure. It was hearty and fast — but far from nourishing. If you want to serve your family a dish that’s even more delicious and nutritious — but just as easy! — as drive-thru fare, this is the ultimate crockpot chili recipe you are looking for.
In a large crockpot, combine ingredients, stirring well.
Cook on low for 6-8 hours until flavors have melded together.
IN A HURRY? Cook on the stove top for 45 minutes until simmering.
MAKING EXTRA? Freeze in meal-size portions for an instant lunch or one-pot-dinner.
FOR GAPS: use only white navy beans.
BEAN TIP: Cook large batches of beans and freeze in two-cup increments in your freezer. You can’t beat the price of these “instant cans”!
Vegetarian chili — a healthy comfort food for anyone fasting from animal products or if you’ve run out of grass-finished ground beef and still want a yummy bowl of chili! This vegetarian chili with red peppers will keep you warm on the coldest of days.
Prepare the beans. Soak red kidney beans overnight in an acidic medium. Then, drain, rinse and add to large pot. Add 2 cups of water and some asafoetida powder (helps make digestion easier) and bring to a boil. Skim off any scum that rises to the surface. Then, turn to medium-low heat and cook for an hour and half to two hours till soft. Add more boiled water if the liquid runs low throughout cooking.
Prepare chili concoction. While the beans are cooking, warm a tablespoon of ghee (or olive oil) in a separate large pot over medium heat. Add the cumin seeds and saute for a few seconds. Add the chopped onions and garlic, and once translucent and fragrant, add the red peppers, jalapeño pepper, oregano, and cinnamon. Sauté over medium heat for 2 minutes, stirring continuously. Turn off heat and wait for beans to cook.
Boil filtered water. Bring several cups of water to a boil in a teapot or separate pot.
Mix the beans into the chili mixture. Drain the beans and add them to the mixture above, saute for a minute and then add enough of the boiled water to cover the mixture. Mix in 6 tablespoons of tomato paste, and stir until well incorporated. Bring to a boil, cover and simmer for about 20 minutes or so until the flavors have incorporated thoroughly and the sauce has thickened a bit.
Adjust thickness of soup. If mixture becomes too thick, add some more boiled water to lighten it up.
Add parsley, salt and pepper. Just before turning off the heat, add some fresh chopped parsley to the soup and mix well. Add salt and pepper to taste. Keep boiling for a couple of minutes and turn off the heat.
Add more condiments to individual plates. Right before serving, add fresh lemon or lime juice, a pinch of cayenne pepper, and more salt, pepper and olive oil — all according to taste.
This is my very favorite soup to eat. It is satisfying, has a little kick, and my kids will actually gobble it up. Making it with homemade stock gives the soup an extra nutritional punch. Enjoy this before the weather gets too hot!
In a large pot, melt butter. Stir in ground beef and onions. Break beef up as it browns then add carrots, tomatoes, pepper, and beans. Add in spices and pour in chicken stock until about 1/2 inch above the beef/vegetable mixture (you can add more or less to your liking). Bring to a boil, then simmer until serving - it can be simmered anywhere from a few minutes to an hour or so. Stir in the garlic near the end of the simmering time. Check seasoning then top with sour cream, cheese, guacamole/avocado and enjoy!
This is a recipe my mom made up after enjoying some chili at a restaurant that she wanted to emulate. We’ve been happily eating it up for decades now. I only tweaked it a little to enhance it’s nutrition content, but it still tastes as delicious as my mama’s, if I do say so myself. Pair it with some homemade cornbread slathered with raw butter an honey and you’ve got yourself the most comforting meal ever on a chilly evening in.
*A note on cooking dry red or kidney beans.* Red beans carry a toxin that cooks out, so only eat red beans that are not undercooked.
12-24 hours before making the chili, place the beans in a large bowl. Cover with water and add lemon juice or whey. Stir, cover with a towel, and let soak for 12-24 hours. Drain and rinse.
Brown ground meat with onions and pepper in a Dutch oven. Stir in remaining ingredients. Cover and simmer for 4-6 hours. You can also cook this in a crock pot for 6-8 hours on the low setting.
This is a robust, thick and rich version. It has a nice balance of meat and vegetables. Since it simmers for a good amount of time, all the flavors meld and you don’t taste one vegetable in particular.
Soak beans in two cups water and two tablespoons lemon juice for 24 hours.
Brown ground meat in a large pot; add onions, celery, carrots, and peppers. Stir vegetables and let heat through.
Melt butter in pot and sprinkle flour on vegetables, stir to coat.
Add garlic and spices. Stir in stock and tomatoes and heat to a simmer. Rinse soaked beans and add to the pot.
Simmer for one hour. Serve with homemade sour cream.
This recipe is a favorite with our family. The slow cooker is ideal for nights when we have church and need to get out of the house or when everyone gets home late. Plus, vegetable chili is a cheap meal for families on a tight budget like ours.
The night before you will prepare the slow cooker vegetable chili, put the beans in a bowl. Cover with about 3 cups of filtered water and 2 tablespoons of whey, lemon juice or vinegar. Let soak overnight (8-24 hours).
Drain and rinse the beans.
Combine all of the ingredients in the slow cooker and cook on low for 6-8 hours.
Salt the vegetable chili to taste before serving.