It is fall and y’all know what that means, right? Chili time (seriously, fall and a bowl full of chili are synonymous with each other)!
Well……just the mornings speak of fall as it can still reach 90 degrees in October here in Southeast Texas, but my golly, I have a hankering for some chili.
This spicy, nutrient dense chili will put some go in your giddy up (especially on a chilly, fall day).
Most of the veggies came right out of the garden and the meat was grass-fed, which made it even better. The grass- feed beef came from my parent’s herd, but you can source your beef locally from the farmer’s market.
Spicy Chili
1 lb ground grass-fed beef
1 TBSP coconut oil
1 large onion chopped
2 green bell peppers chopped
2 cups homemade bone broth (you can use regular broth, but bone broth is a nutritional powerhouse)
2 cans pureed tomatoes
1 clove garlic chopped
2 jalapenos chopped
1 12 oz jar medium (or hot) salsa
1 TBSP each chili powder, cumin, paprika, garlic powder
- Chop the onions, bell peppers, and jalapenos. Place in the pot with the coconut oil and sauté until translucent. Add the garlic and beef. Cook until brown.
- Add the cans of tomatoes, salsa, spices, and broth. Stir to combine.
- Simmer for about 20 minutes. This makes a huge batch and is even better the next day as leftovers.
Short on time? No problem. Throw everything into the crock pot before leaving for work and turn it on low. By the time you get home dinner is basically already on the table.