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Grass-fed beef and Bison Chile

When Fall comes it brings cooler weather inspiring us to warm up our dishes in the kitchen. This has to be one of my favorite cold-weather soups. Make a huge batch and nourish yourself for days!

I love adding in bone broth to add make the dish more nutrient dense. I’ll be posting my bone broth recipe soon too!

The main ingredient in this chili is of course…. GROUND BEEF!

Now let’s just visit the importance of sourcing meat.

If you’re here, you may not need education on the health and environmental issues conventional meat creates, however so many people don't realize that how they choose their meat is just as important as how they choose their partner in life! LOL

Personally, I only source and consume consciously raised grass fed AND grass finished beef.

My absolute FAVORITE source of this conscious and clean meat is Arizona Grass Raised Beef Company and if you are in New Mexico, Sweet Mercy Farms is a PHENOMENAL source for my local people. 

Even if you don't have access to local beef, going organic is the next step! A great website to find local farmers near you is www.localharvest.org, just put in your zip code and get ready to find your local farmers to support and be nourished by! 

Okay let's talk chili! 

I LOVE chili! It's so warming, robust with flavors, and this recipe takes it to a whole new level of nourishing for the body.

I just love how many veggies and flavors this chili has.

Living in New Mexico we add green or red chili to everything, so this dish was topped with a red chili sauce I made. If you don’t have access to red chili I suggest sprinkling some red pepper flakes or adding more cayenne powder to up the heat, if that's your thing! 

Let’s get cookin’! 🙂

Grass-fed beef and Bison Chile 

Serving size: 4-6 people 

INGREDIENTS |

  • 1 lb. 100% Grass-fed beef 
  • 1 lb. Bison (free to sub more beef too!) 
  • 3 tablespoons (30 ml) high heat oil/fat like avocado oil or beef tallow
  • 3 cloves garlic, chopped or pressed
  • 1 large onion, diced (yellow, white, or red onion)
  • 1 bell pepper, diced (green, yellow, red, or orange)
  • Chili Spices: 
    • 2 tsp chili powder
    • 3 tsp cumin
    • 1 tsp garlic powder 
    • 1 tsp dried or fresh parsley
    • 1 tsp dried oregano
    • ½ tsp black pepper
    • ¼ tsp crushed red pepper flakes
  • 1 15-ounce can tomato puree or tomato sauce (source in glass container if possible)
  • 1 15-ounce can diced tomatoes or chop 3-4 large fresh tomatoes
  • 12 – 16 ounces of bone broth – Make your own by using this recipe! 
  • 3 cups cooked organic pinto or black beans (use one or both and also optional)

OPTIONAL TOPPINGS |

  • Chopped fresh cilantro
  • Chopped green onions/scallions
  • Shredded grass-fed raw cheddar cheese
  • Sliced Avocados
  • Juice from 1/2 lime
  • Sour cream made from grass-fed cows
  • Tortilla Chips like Siete Brand (My favorite!)
  • Roasted red or sweet potatoes 
  • If you are from New Mexico, than a big heaping of red chili sauce adds heat and SO much flavor!

DIRECTIONS |

  • If using an Instapot turn on Sauté mode or use a large stock pot and heat over medium – high heat.
  • If using a large pot on stove top, heat to medium high. 
  • Allow pot to heat up for about a minute and add your high heat fat/oil.
  • Allow to melt then add the onions, peppers, and garlic.
  • Sauté for a few minutes until fragrant.
  • Add ground beef and bison
  • Separate and mix meat well with other ingredients.
  • Cook for a 2-3 minutes, then combine with all the spices and mix well.
  • Allow to cook for a 2-3 minutes until spices are fragrant. 
  • Add diced tomatoes and tomato puree/sauce 
  • Stir and mix well, then add in beans and bone broth. 
  • Allow everything to mix and bring to a light simmer.
  • Slow cook on a light simmer for 20 minutes – 2 hours, checking regularly and stirring occasionally. Add more bone broth or a little water if consistency is too thick.
  • Top with the above-mentioned additional toppings!
  • Enjoy!

Allow to cool and store in an air-tight glass container!

Enjoy within 4-5 days or freeze in batches to heat up on cold winter nights when you’re too tired to make a homemade dinner.

Do you love chili? What do you love to add to yours? Please share!

In health and wellness, 

Becky Wells 
The Hippie Moms, LLC
www.thehippiemoms.com
[email protected] 
The Hippie Moms Podcast

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