This is my personal favorite chili recipe. It is not exactly traditional Texas chili, which doesn’t include beans or sometimes even tomatoes, but I love pinto beans and much prefer the flavor and texture combination of meat, beans, and tomatoes. Plus the beans add good nutrition. They contain a significant amount of B vitamins (thiamine, vitamin B6, and folate) and several necessary minerals, including magnesium, manganese, iron, phosphorus, and selenium. Beans also extend the number of servings making the meal more economical.
3 pounds grassfed chili meat or ground beef, [I used Law Ranch beef]
2 onions, preferably organic, chopped
1 green pepper, preferably organic, chopped
1 red pepper, preferably organic, chopped
1 jar whole tomatoes, chopped, or diced tomatoes [I used Jovial organic tomatoes, about 18 ounces, in a glass jar]
10 to 12 ounces organic tomato purée or tomato sauce [I used Central Market organic tomato purée]
4 cups cooked pinto beans [I used locally grown (Just Peachy Farms order website) organic pintos I had cooked and frozen earlier in the year]
1/2 jar chili powder [about 4 tablespoons or 1 ounce of Frontier organic or Penzey’s medium hot chili powder] or to taste
1 tablespoon ancho chili powder [I used Penzey’s]
1 tablespoon sea salt [I used Celtic sea salt and Himalayan pink salt]
1/2 teaspoon freshly ground organic black pepper (more if you can grind longer)
1 to 2 tablespoons lard or beef tallow, from pastured animals [I used Epic lard from heritage pigs, bought locally]
Over medium heat in a large skillet, brown beef with the lard. I add the lard because grassfed beef tends to be very low fat. Use enough added fat to cook the beef without sticking. When beef is browned, add chopped green and red peppers and onion. Cook until vegetables are tender. Add tomatoes, tomato sauce, beans, and seasonings. Mix well and bring to a simmer.
Simmer for 2 or 3 hours. This recipe makes about 4 quarts of chili. The recipe can be divided into thirds, but this chili is so good leftover that I usually make a large pot to eat for several days. You can freeze extra servings in pint or 22 oz. Ball jars.
We like to eat our chili with some or all of the following toppings: shredded sharp cheddar cheese, sour cream, and chopped avocado. The photo at the top shows a serving with all three. This chili is really delicious with Southern cornbread.