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Grass-Fed Beef (or Wild Game) Chili
This hearty and comforting Organic Grass-Fed Beef Chili is a family favorite, perfect for cozy fall and winter nights. It makes fantastic leftovers and pairs beautifully with cornbread or corn muffins.
Grass-Fed Beef (or Wild Game) Chili
This hearty and comforting Organic Grass-Fed Beef Chili is a family favorite, perfect for cozy fall and winter nights. It makes fantastic leftovers and pairs beautifully with cornbread or corn muffins.
Ingredients
- 2 Tablespoons olive oil
- 2 Medium organic yellow onions, finely chopped
- 1 Medium organic red bell pepper, stemmed, seeded, and finely chopped
- 6 Cloves organic garlic, minced
- ¼ Cup organic chili powder
- 1 Tablespoon organic ground cumin
- ½ teaspoon organic cayenne pepper (optional)
- 1 teaspoon sea salt, divided
- 2 lbs organic grass-fed ground beef or wild game ground elk or deer work too!
- 1 (6 oz) can organic tomato paste
- 1 (30 oz) can organic dark red kidney beans, drained and rinsed
- 1 (28 oz) can organic diced tomatoes
Instructions
- Sauté the aromatics: Heat 2 tbsp organic olive oil (or organic ghee) in a large pot over medium heat. Add the 2 finely chopped organic yellow onions and cook for 5 minutes, stirring occasionally, until softened.
- Cook the peppers and garlic: Add the 1 chopped organic red bell pepper and cook for 3-4 minutes until slightly softened. Stir in 6 minced cloves of organic garlic and cook for another minute, ensuring it doesn't burn.
- Add the spices: Sprinkle in 1/4 cup organic chili powder, 1 tbsp organic ground cumin, 1/2 tsp organic cayenne pepper (if using), and 1/2 tsp sea salt. Stir well to coat the vegetables and toast the spices for 1 minute to release their flavors.
- Incorporate the tomato paste: Stir in 1 (6 oz) can of organic tomato paste and cook for 2-3 minutes, allowing the paste to caramelize slightly for added depth of flavor.
- Brown the beef: Add 2 lbs of organic grass-fed ground beef (or wild game) to the pot. Cook until browned, breaking it apart with a wooden spoon, about 8-10 minutes.
- Add beans and diced tomatoes: Stir in 1 (30 oz) can of organic dark red kidney beans and 1 (28 oz) can of organic diced tomatoes. Add the remaining 1/2 tsp of sea salt and mix well.
- Simmer the chili: Reduce the heat to low, cover the pot, and let the chili simmer for 25-30 minutes, stirring occasionally. Adjust the seasoning as needed.
- Serve and enjoy: Serve the chili hot in bowls. Garnish with optional organic toppings like chopped cilantro, diced avocado, or a dollop of organic sour cream.
The Ultimate Comfort Food: Organic Grass-Fed Beef Chili
When the weather turns chilly, there’s nothing better than a warm, hearty bowl of chili to bring the family together. This Organic Grass-Fed Beef Chili is our family’s go-to recipe for cold fall and winter nights. It’s wholesome, flavorful, and packed with nutrient-dense ingredients that nourish both the body and soul. Plus, it’s perfect for meal prepping—this chili only gets better as leftovers!
We love serving it with homemade cornbread or corn muffins (try my recipe here), which pair perfectly with the rich, savory flavors of this dish.
Why Grass-Fed Beef or Wild Game?
The foundation of this recipe is organic, grass-fed beef or wild game—both excellent protein options that are not only healthier but also more sustainable.
- Grass-Fed Beef: Rich in omega-3 fatty acids, antioxidants, and vitamins like A and E, grass-fed beef supports better heart health and reduces inflammation. It’s also free from added hormones and antibiotics, making it a cleaner, more ethical choice for your family.
- Wild Game: Wild game, like venison or elk, is leaner than conventional meats and offers a unique, earthy flavor. It’s high in protein and essential nutrients like zinc and iron, making it a fantastic option for those looking to diversify their diet while staying connected to nature.
Cooking with these quality proteins not only benefits our health but also supports a more sustainable relationship with our food systems.
A Chili That’s Customizable for Every Family
What I love most about this chili is its flexibility! While kidney beans are a classic addition, I sometimes toss in organic black beans for variety. You can also experiment with pinto beans, chickpeas, or even skip the beans altogether for a low-carb version.
This chili is easy to make your own—add more spice for a kick or keep it mild for little ones. Either way, it’s a guaranteed crowd-pleaser!
Cooking with My Kids: A Family Tradition
One of the most rewarding parts of making this chili is sharing the process with my kids. Cooking together is more than just preparing food—it’s about teaching life skills, sparking creativity, and creating memories they’ll carry forever.
We talk about where our ingredients come from, like why we choose grass-fed beef or wild game, and how every ingredient nourishes our bodies. It’s an incredible way to connect with each other while instilling a love for real, wholesome food.
Plus, the kids love helping chop vegetables (with kid-safe tools) and sprinkling in the spices. Seeing them proud of their creations at the dinner table is priceless.
Leftovers That Shine
This chili makes incredible leftovers! Store it in an airtight container in the fridge for up to 4 days, or freeze for a quick and easy meal on a busy weeknight. The flavors deepen as it sits, making it even more delicious the next day.
Make It Tonight!
Ready to cozy up with a big bowl of chili? Gather your family in the kitchen, make this recipe together, and create memories that will warm your hearts as much as your bowls. Don’t forget to serve it with a side of homemade cornbread or corn muffins (get the recipe here) for the ultimate comfort food experience.
What’s your favorite way to customize chili? Let me know in the comments below!
Hungry for more? Check out these delicious recipes!
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