Animal-Based Chili

A hearty, meat-forward animal-based chili made with grass-fed ground beef, short ribs, bone broth, and optional beef liver for a nutrient boost.

🌿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)
• •½ tsp ground cumin (optional, if tolerated)
• •½ cup raw cheddar cheese (optional topping)
• •½ cup full-fat sour cream (optional topping)
• •diced apple or baked pumpkin cubes (optional, for seasonal twist)

📋Instructions

1. 1Heat a large Dutch oven or heavy pot over medium heat and add beef tallow.
2. 2Render chopped bacon/pork belly until lightly crispy. Remove and set aside.
3. 3Brown ground beef and cubed short ribs in the rendered fat until well-seared.
4. 4Stir in minced liver (if using) and cook for 2–3 minutes.
5. 5Add bone broth and bring to a simmer. Reduce heat to low and cook covered for 1–2 hours until the meat is tender.
6. 6Return bacon to the pot, stir, and season with sea salt and optional spices.
7. 7Serve hot, topped with raw cheddar or sour cream.