Ingredients
- 2 lb. grass fed ground beef
- 3 large onions, chopped
- 5 cloves garlic, minced
- 1 tbsp beef tallow
- 25 oz. diced tomatoes
- 1 cup bone broth
- 4 tbsp chili powder
- 1 tbsp cumin
- 1 tsp coriander
- 2 tsp pepper
- 2 tbsp salt
- ½ tsp oregano
- 1 tbsp chipotle habanero hot sauce (or any hot sauce of your liking)
- 16 oz. kidney beans
- shredded cheddar for garnish (optional)
- sour cream for garnish (optional)
- pickled jalapeños for garnish (optional)
Instructions
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Cook the tallow over medium for about 5 minutes
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Add onions and garlic and liver to the pot. Saute until the onions start to caramelize, which should be about 10 minutes.
- Add the ground beef and cook until it turns brown.
-
Add the tomatoes, spices, and hot sauce and mix together, cooking for about 1 minute.
- Pour in the bone broth and cook until the chili boils.
-
Reduce heat to low and simmer for at least 1 hour.
- When the chili has simmer for desired amount of time, drain the kidney beans and add to chili. Cook for a few more minutes.
- Serve chili and any garnishes to it you’d like.