Animal-based Chili
📝 Ingredients
- 2 lbs grass-fed ground beef (or bison)
- 1 lb beef short ribs or stew meat, cubed
- 4 cups bone broth (beef preferred)
- 4 oz beef liver, finely minced (optional, nutrient boost)
- 4 oz pork belly or bacon, chopped
- 1 tbsp beef tallow (or suet)
- 1 tsp sea salt (to taste)
- 1 tsp smoked paprika (optional, if tolerated)
- 1/2 tsp ground cumin (optional, if tolerated)
- 1/2 cup raw cheddar cheese (optional topping)
- 1/2 cup full-fat sour cream (optional topping)
Optional: diced apple or baked pumpkin cubes for a subtle seasonal twist.
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🍳 Instructions
- Heat a large Dutch oven or heavy pot over medium heat, and add beef tallow.
- Render chopped bacon/pork belly until lightly crispy. Remove and set aside.
- Brown ground beef and cubed short ribs in the rendered fat until well-seared.
- Stir in minced liver (if using) and cook for 2–3 minutes.
- Add bone broth and bring to a simmer. Reduce the heat to low and cook covered for 1–2 hours until the meat is tender.
- Return bacon to the pot, stir, and season with sea salt (and optional spices if desired).
- Serve hot, topped with raw cheddar or sour cream.
🔁 Tips & Variations
- Swap beef short ribs with oxtail for a richer flavor.
- Add roasted pumpkin cubes or diced apple for a fall-inspired twist.
- For extra heat, stir in fermented hot sauce (animal-based friendly).
Store in fridge up to 5 days or freeze in single-serve portions for 3 months.