Chili
Servings 6 people
Ingredients
- ½ large sweet onion chopped
- 1 large leek washed thoroughly and chopped (white parts only)
- 1 shallot finely chopped
- 4 garlic cloves minced
- 1 tablespoon olive oil
- 1 tablespoon ghee or grass fed butter
- 1 lb grass fed ground beef
- 1 lb ground bison
- ¼ cup tomato paste ½ 6 oz can
- 2 serrano peppers seeded and finely chopped
- 2 ½ tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons kosher salt or to taste
- ¾ teaspoon oregano
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 1 cinnamon stick
- freshly ground black pepper
- 1 28 oz can whole peeled tomatoes chopped down in a food processor (or can of crushed tomatoes)
Instructions
- In a large pot or dutch oven, heat oil and ghee over medium-high heat. Add in the onions, leeks, and shallots. Cook for 5-7 minutes, until the alliums are soft and translucent.
- Add in the garlic and saute for one minute.
- Add in the bison and beef. Cook until browned.
- Add the tomato paste. Stir for about 2-3 minutes, allowing the paste to cook.
- Add in the serranos, spices, salt, pepper, and cinnamon stick. Stir to blend all the ingredients together. Add in the tomatoes.
- Let come to a boil, then simmer on low for two hours, uncovered. Stir occasionally.
Notes
1. Add more serranos if you like your chili nice and hot! Adding two gives a little heat.
2. Chili usually tastes best the next day because all the spices have had a chance to settle.
3. Go nuts and add some toppings to the chili before eating. I highly recommend topping it with whole fat Greek yogurt.
4. If you don't have any cinnamon sticks handy, one stick equals to ½ teaspoon cinnamon.
2. Chili usually tastes best the next day because all the spices have had a chance to settle.
3. Go nuts and add some toppings to the chili before eating. I highly recommend topping it with whole fat Greek yogurt.
4. If you don't have any cinnamon sticks handy, one stick equals to ½ teaspoon cinnamon.