The only thing I like about cold weather is having a reason to make chili (like I really need one.) And snowboarding. But I don’t snowboard any more, so just chili.
Made properly, a giant pot of chili is the perfect side for eggs in the morning, as a main course for dinner and as a topping for sweet potato fries post workout.
The better your ingredients, the better your product will be. Besides some spices and coconut oil bought at the store, my last batch of chili was made exclusively of foods from the downtown farmers market. The combination of pastured beef, pork AND chicken with locally grown vegetables with the sneaky inclusion of the superfood that is liver makes this dish a powerful medication for just about whatever ails you. If only I could prescribe chili…
This makes a large batch but chili freezes extremely well. Scale down (or up) as needed. I’m making a fresh batch this weekend and will most definitely snap some pictures to accompany this recipe then…
3-4 lbs ground meat – I like half pork/half beef
1-2 lbs chicken liver – You can’t taste it and liver is amazingly nutritious, especially for athletes
2 Tbsp fat of choice (coconut oil/beef tallow/pastured butter/ghee)
1 bell pepper
1 bunch celery
1 head garlic – more or less to taste
4 cups beef stock – perfect place to use homemade bone broth here
3-4 lbs tomatoes
2 (or more) shots Whiskey/Bourbon/Tequila/Red Wine…whatever you fancy, no beer!
3 Tbsp unsweetened cocoa
4 Tbsp chili powder
2 Tbsp cumin
2 Tbsp sea salt
2 Tbsp Parsley
1 Tbsp cayenne – less if you’re sensitive, more if you like to sweat when you eat chili like I do
Ground pepper to taste
1. Chop your onion, garlic, pepper, celery and either chop or blend the liver until smooth. I liquify mine in the food processor since I don’t like chunks of liver (yet.) You can chop your tomatoes now or while stuff is simmering.
2. Simmer chopped veggies in a sautee pan in fat of choice until the onions and celery turn clear. Meanwhile, add coconut oil and meat to the largest cooking pot you have and cook on medium until brown.
3. Dump everything from the sautee pan into your large pot and add all the rest of the ingredients, stirring often.
4. Bump up the heat until the whole mess starts bubbling, still stirring occasionally.
5. Reduce heat to low and simmer all day. Taste often.
Bonus points: I use bell jars to store this stuff because I’m weird and don’t like plastic and it’s so handy to pop a jar out of the freezer and into the microwave.
Most importantly, let me know what you think. I’m only going to get better at this cooking thing if people tell me what I’m doing wrong!