Grass Fed Beef Chili Recipe

Grass Fed Beef Chili

This pot of meaty chili is easy to make and freezes wonderfully. I usually make a double batch so I am set for the week and can stash a few jars in the freezer for those times that meal prep or planning don't quite happen. This recipe is pretty basic but gets a bit of smokiness from the smoked paprika and ground chipotle powder plus extra depth from raw cacao powder (you can also substitute cocoa powder).

Makes: 5 (~2 cup) servings

Grass Fed Beef Chili

Prep time:

Total time:

  • 1 1/2 pounds grass fed ground beef
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 each medium onion, chopped
  • 1 1/2 teaspoons minced garlic
  • 1 each sweet bell pepper or poblano pepper
  • 1 tablespoon chili powder (hot or mild)
  • 1 tablespoon raw cacao powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground chipotle powder
  • 1 1/2 teaspoons smoked paprika
  • 5 tablespoons tomato paste (approximately 1/2 of a 6-oz. can)
  • 2 cups bone broth or stock (beef or chicken both work!)
  • 2 (14.5-oz.) cans diced tomatoes with juice
  • 1 (15-oz.) can pinto beans, drained and rinsed

  1. Heat a 5-quart dutch oven over medium-high heat; add beef, salt and pepper. Cook, breaking meat apart, until meat is browned on the outside.
  2. Add onions, garlic and peppers to the pot. Cook for 3-5 minutes until vegetables start to soften. Add spices and tomato paste; cook about 1 minutes, stirring frequently.
  3. Add broth, scraping up any browned bits from the bottom of the pan. Stir in tomatoes and beans.
  4. Bring mixture to a low boil; reduce heat to low to simmer. Place cover on top, leaving slightly ajar to vent. Cook for at least 1 hour to blend flavors.
  5. Taste and adjust chili for seasoning. Serve with desired toppings like avocado, sour cream, cheese, cilantro and/or green onions.
Amber HansonComment